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Ingredientes
- 12 ounce Medium Shrimp *Note
- 1/8 tsp Extra virgin olive oil **Note
- 1/8 tsp Dry Dill
- 1Â 1/2 c. FF Hash Brown Potatoes ***Note
- 1/4 c. Soft Bread Crumbs
- 2 Tbsp. Thinly Sliced Green Onions
- 1/4 c. Egg Beaters 99% Egg Substitute ****Note
- 2 Tbsp. Horseradish Mustard *****Note
- 1/4 tsp Extra virgin olive oil ******Note
- 1/2 tsp Bottled Chopped Garlic
- 1/8 tsp Grnd Red Pepper
- Â Â Nonstick Cooking Spray
- 3 Tbsp. Nonfat Mayonnaise *******Note
- 1 Tbsp. Dry White Wine
- 1/2 tsp Dry Dill
- Â Â Fresh Sprigs Of Dill Optional
Direcciones
- *NOTE: Original recipe stated fresh or possibly frzn peeled, deveined med shrimp with tails left on, if you like
- **NOTE: Original recipe used 2 Tablespoons extra virgin olive oil
- ***NOTE: I located fatfree hash browns and which is what I used but the original recipe used refrigerated shredded hash brown potatoes
- ****NOTE: Original recipe used 1 slightly beaten egg
- *****NOTE: Original recipe used 2 Tablespoons horseradish mustard...I used honey dijon mustard
- ******NOTE: Original recipe used 2 tsp extra virgin olive oil
- *******NOTE: Original recipe used 3 Tablespoons light mayonnaise dressing...I have no idea what which is so I just used nonfat mayonnaise instead
- Thaw shrimp, if frzn, and toss with the extra virgin olive oil and the dill; set aside.
- In a large mixing bowl combine potatoes, soft bread crumbs, green onion, egg beaters, 2 Tablespoons of the mustard, 1/4 t oil, garlic and red pepper. Spray a baking sheet with nonstick coating.
- For each potato nest, pat 1/3 C of the potato mix into a thick patty on the baking sheet. Well, let me tell you...I couldn't get them to stick together so I cheated a bit and mashed them slightly with the potato masher and then squeezed them together...it worked for me. Depress the center of each patty with the back of a spoon, forming a nest shape about 4" in diameter.
- Bake in a 425F oven for 10 minutes. Spoon shrimp filling in center and bake for 12 - 15 minutes more or possibly until crust is golden brown and shrimp are cooked through.
- Remove from the oven; let stand for 5 minutes.
- Meanwhile, in a small mixing bowl combine mayonnaise dressing, remaining mustard (there was no remaining mustard so I just added another 1 Tablespoons), wine, and the 1/2 t dill. Spoon sauce over each filled shell; top with fresh dill, if you like.
- Makes 5 main dish servings
- NOTES : This was dinner tonite and it was wonderful!! If you try it I hope youwill enjoy it too. This was wonderful!! Very attractive ... could definitely be served for company.
- Served with Carrots and Garlic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 5 servings | |
| Calories 176 | |
| Calories from Fat 83 | 47% |
| Total Fat 9.32g | 12% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 226mg | 9% |
| Potassium 205mg | 6% |
| Total Carbs 5.67g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.0g | 1% |
| Protein 16.18g | 26% |
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