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Receta Mustard Shrimp In Potato Nests
by Global Cookbook

Mustard Shrimp In Potato Nests
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Ingredientes

  • 12 ounce Medium Shrimp *Note
  • 1/8 tsp Extra virgin olive oil **Note
  • 1/8 tsp Dry Dill
  • 1 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
  •     Nonstick Cooking Spray
  • 3 Tbsp. Nonfat Mayonnaise *******Note
  • 1 Tbsp. Dry White Wine
  • 1/2 tsp Dry Dill
  •     Fresh Sprigs Of Dill Optional

Direcciones

  1. NOTE: Original recipe stated fresh or possibly frzn peeled, deveined med shrimp with tails left on, if you like
  2. NOTE: Original recipe used 2 Tablespoons extra virgin olive oil
  3. NOTE: I located fatfree hash browns and which is what I used but the original recipe used refrigerated shredded hash brown potatoes
  4. NOTE: Original recipe used 1 slightly beaten egg
  5. NOTE: Original recipe used 2 Tablespoons horseradish mustard...I used honey dijon mustard
  6. NOTE: Original recipe used 2 tsp extra virgin olive oil
  7. NOTE: Original recipe used 3 Tablespoons light mayonnaise dressing...I have no idea what which is so I just used nonfat mayonnaise instead
  8. Thaw shrimp, if frzn, and toss with the extra virgin olive oil and the dill; set aside.
  9. 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.
  10. 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.
  11. 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.
  12. Remove from the oven; let stand for 5 minutes.
  13. 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.
  14. Makes 5 main dish servings
  15. 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.
  16. Served with Carrots and Garlic.