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Recipe by BettyCrocker
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Prep Time
0min
Total Time
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Heat oven to 425º. Spray cookie sheet, 10 regular-size muffin cups or 6-ounce custard cups with cooking spray. Cover Potatoes with very hot water in 2 1/2-quart bowl. Stir in salt. Let stand uncovered 5 to 8 minutes. Drain thoroughly.
Stir together shrimp, dill weed, 2 tablespoons olive oil and + teaspoon garlic; reserve. Stir together drained potatoes, onions, Dijon-mayonnaise blend, 2 teaspoons olive oil, 1 teaspoon garlic and the egg. Drop potato mixture by 1/3 cupfuls onto cookie sheet. Press center of each with teaspoon to form boat.
Bake 10 minutes. Stir reserved shrimp mixture; divide equally among boats. Bake 10 to 12 minutes or until potatoes are golden. Let stand 5 minutes. Top with Mustard-Dill Sauce (below).
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