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Mustard Shrimp In Potato Nests

Everton.Stonehead's picture
Ingredients
  Peeled deveined medium shrimp 12 Ounce, tails left on, if desired (Fresh / Frozen)
  Olive oil 2 Tablespoon
  Dried dill weed 1⁄2 Teaspoon
  Hash brown potatoes 1 1⁄2 Cup (24 tbs), shredded
  Soft bread crumbs 1⁄4 Cup (4 tbs)
  Thinly sliced green onion 2 Tablespoon (1 Whole)
  Slightly beaten egg 1
  Horseradish mustard 1 Tablespoon
  Olive oil 2 Teaspoon
  Bottled minced garlic 1⁄2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Nonstick spray coating 1
  Light mayonnaise dressing 3 Tablespoon
  Dry white wine 1 Tablespoon
Directions

1. Thaw shrimp, if frozen. Toss shrimp with the 2 tablespoons olive oil and the 1/2 teaspoon dillweed; set aside.
2. In a bowl combine potatoes, soft bread crumbs, onion, egg, 1 tablespoon horseradish mustard, 2 teaspoons oil, garlic, and red pepper. Spray a baking sheet with nonstick coating.
3. For each potato nest, pat 1/3 cup of the potato mixture into a thick patty on the baking sheet. Depress center of each patty with the back of a spoon, forming a 4-inch-round nest shape. Bake in a 425° oven for 10 minutes. Spoon shrimp filling in center and bake 12 to 15 minutes more or till crust is golden and shrimp are cooked. Remove from oven; let stand for 5 minutes.
4. Meanwhile, in a small mixing bowl combine mayonnaise dressing, 1 tablespoon horseradish mustard, wine, and the 1/2 teaspoon dillweed. Spoon sauce over each filled shell. If desired, garnish each serving with a fresh dill sprig.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Shrimp
Cook Time: 
25 Minutes

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