How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato?

You need 9 ingredients. The key ingredients include: ½ cup chicken broth, 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion, ¾ cup sun-dried tomato, in olive oil (finely diced, divided), 16 ounces fresh pink gulf shrimp, 16-20 count steamed, peeled and deveined, and more.

Is Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato suitable as seafood?

Yes, Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato Recipe

Name: Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chicken broth; 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion; ¾ cup sun-dried tomato, in olive oil (finely diced, divided); 16 ounces fresh pink gulf shrimp, 16-20 count steamed, peeled and deveined; 2 yellow bell peppers, roasted, seeded and cut into juliennes; ½ cup sun-dried tomato packed in oil, drained and cut into juliennes; 1 bunch fresh cilantro, washed, dried and chopped, divided; 16 ounces crumbled goat cheese, divided; 2 cups prepared alfredo sauce (store bought)

Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato – a delicious recipe with chicken broth, Potatoes, tomato, shrimp, yellow bell peppers, tomato. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

½ cup chicken broth
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
¾ cup sun-dried tomato, in olive oil (finely diced, divided)
16 ounces fresh pink gulf shrimp, 16-20 count steamed, peeled and deveined
2 yellow bell peppers, roasted, seeded and cut into juliennes
½ cup sun-dried tomato packed in oil, drained and cut into juliennes
1 bunch fresh cilantro, washed, dried and chopped, divided
16 ounces crumbled goat cheese, divided
2 cups prepared alfredo sauce (store bought)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1061 kcal
Category
Seafood

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Bistro Gulf Shrimp With Crispy Goat Cheese Topped Potato

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