Mustard Shrimp In Potato Nests
|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|
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.