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Bloody Mary Spiced Potato Skins

Creamy shrimp salad with pepperoncini and onions stuffed inside crispy potato half shells that are seasoned with a spicy seasoning.
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Print Recipe
Total Time30 Mins
Prep Time20 Mins
Cook Time10 Mins
ServingsServes 12

Dish

Appetizer

Prep Time

20 Mins

Cook Time

10 Mins

Serving

Serves 12

Description

Creamy shrimp salad with pepperoncini and onions stuffed inside crispy potato half shells that are seasoned with a spicy seasoning.

Ingredients

+

For the Bloody Mary Spice Mix

  • 2 tablespoons (5g) Sea Salt
  • ½ tablespoon (3g) Onion Powder
  • ½ tablespoon (3g) Granulated Garlic
  • 2 teaspoons (2g) Dried Dill
  • 2 teaspoons (4g) Celery Seed
  • 1 tablespoon (4g) Chili Powder
  • 2 teaspoons (1.5g) Cayenne Pepper
  • 2 teaspoons (2g) Ground Coriander
  • ½ tablespoon (1g) Black Pepper
  • 2 teaspoons (2g) Wasabi Powder
  • 2 teaspoons (1.5g) Chili Lime Salt *Optional*
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For the Shrimp Salad

  • 1-1/2 pounds (.68kg) Salad Shrimp, thawed, fully cooked
  • ½ cup (120 ml) Mayonnaise
  • ¼ cup (35g) Red Onion, finely diced
  • 1/3 cup (50g) Celery, finely diced
  • ¼ cup (35g) Pepperoncini, finely chopped
  • 2 tablespoons (5g) Lemon Zest
  • 1 tablespoon (15ml) Lemon Juice
  • 2 tablespoons (3g) Parsley, chopped
  • ½ teaspoon (1g) Kosher Salt
  • ½ teaspoon (1g) Freshly Ground Black Pepper
+

Potato Half Shells

  • 36 each Potato Half Shells, frozen
  • As Needed Vegetable Oil for frying

Preparation

  1. To make the spice mix, combine all the ingredients in a medium bowl and whisk to combine. Set aside in an airtight container, store up to 14 days.
  2. To make the shrimp salad combine the ingredients for the salad together in a bowl just prior to serving (if made in advanced, the shrimp will leech out their water and it will be too loose). If desired the shrimp can be combined with the veggies and the dressing can be made separate, by combining the lemon zest, lemon juice, mayonnaise, salt and pepper. Then you may mix to order.
  3. Fry the half shells by placing them into a fryer at 375 F (180 C) for 4-6 minutes or until they are golden and hot. Remove the shells from the fryer and immediately season with the spice mix. For best results fry the shells to order or keep hot while keeping the shrimp salad cold. The temperature difference is partly what makes this appetizer special. Fill the hot and crispy shells with the chilled shrimp salad and serve right away.

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Recipe By: Potatoes USA

Nutrition Facts Per Serving

Calories

280

Fat

11g

Sodium

670mg

Cholesterol

130mg

Vitamin C

20mg

Carbohydrates

29g

Fiber

3g

Protein

18g

Potassium

522mg

Sugar

2g

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