Italian Shrimp Potato Salad Stuffed Tomatoes Recipe

Name: Italian Shrimp Potato Salad Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion; 1 bay leaf; 14 lb pancetta, diced and fried (Italian bacon); 3 hard-boiled eggs, chopped; 1 teaspoon italian seasoning; 1 lb medium shrimp, size; 2 tablespoons olive oil; 1 garlic clove, minced; 1 teaspoon oregano (I use dried it adds more flavor); 1 ½ cups red onions, chopped finely; ¼ cup sun-dried tomato, chopped; ¼ cup fresh basil, chopped finely; 2 cups fresh spinach, chopped; ¾ cup asiago peppercorn salad dressing; 1 teaspoon sea salt; 1 teaspoon ground black pepper

Servings: persons

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 bay leaf
14 lb pancetta, diced and fried (Italian bacon)
3 hard-boiled eggs, chopped
1 teaspoon italian seasoning
1 lb medium shrimp, size
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon oregano (I use dried it adds more flavor)
1 ½ cups red onions, chopped finely
¼ cup sun-dried tomato, chopped
¼ cup fresh basil, chopped finely
2 cups fresh spinach, chopped
¾ cup asiago peppercorn salad dressing
1 teaspoon sea salt
1 teaspoon ground black pepper

1
In a medium sauce pot add potatoes to 2 1/2 cups water add bay leaf, 1 teaspoon Italian seasonings 6-9 minutes or until tender.
2
Drain and remove bay leaf place in large mixing bowl cover and place in the refrigerator.
3
In a small frying pan on medium high place chopped pancetta fry until crispy 4-6 minutes remove from pan and place on paper towel to drain.
4
On a large cookie sheet with sides pour olive oil onto sheet add shrimp add garlic and oregano and toss well place in oven with broiler on high and broil for 3-4 minutes or until pink remove from oven and place in small bowl to cool about 10 minutes then peel, devein and take off tail of all but 6 shrimp these you will use for garnish chop the rest of the shrimp.
5
Remove potatoes from refrigerator and add chopped boiled eggs, pancetta, chopped red onion, chopped sundried tomatoes, fresh basil, and fresh spinach toss well.
6
Add shrimp and Asiago Peppercorn dressing toss all ingredients well and cover place back in refrigerator while you core and remove the insides of 6 medium to large tomatoes.
7
When tomatoes are done sprinkle with salt and pepper the add one large ice cream scoop of shrimp potato salad to each tomato garnish with one whole shrimp place on a bed of lettuce and serve with toasted baguettes.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 16 ingredients. The key ingredients include: 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion, 1 bay leaf, 14 lb pancetta, diced and fried (Italian bacon), 3 hard-boiled eggs, chopped, and more.

Yes, Italian Shrimp Potato Salad Stuffed Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Shrimp Potato Salad Stuffed Tomatoes

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