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Title: Mustard Shrimp in Potato Nests
Categories: Fish Entree Potato Eat
Yield: 5 Servings
| 12 | oz | Medium shrimp; *note |
| 1/8 | ts | Olive oil; **note |
| 1/8 | ts | Dried dill |
| 1 1/2 | c | Ff hash brown potatoes; ***note |
| 1/4 | c | Soft bread crumbs |
| 2 | tb | Thinly sliced green onions |
| 1/4 | c | Egg beaters© 99% egg substitute, ****note |
| 2 | tb | Horseradish mustard; *****note |
| 1/4 | ts | Olive oil; ******note |
| 1/2 | ts | Bottled minced garlic |
| 1/8 | ts | Ground red pepper |
| Nonstick cooking spray | ||
| 3 | tb | Nonfat mayonnaise; *******note |
| 1 | tb | Dry white wine |
| 1/2 | ts | Dried dill |
| Fresh sprigs of dill; optional |
*NOTE: Original recipe stated fresh or frozen peeled, deveined med shrimp with tails left on, if desired **NOTE: Original recipe used 2 T olive oil ***NOTE: I located fatfree hash browns and that 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 T horseradish mustard. . . I used honey dijon mustard ******NOTE: Original recipe used 2 tsp olive oil *******NOTE: Original recipe used 3 T light mayonnaise dressing. . . I have no idea what that is so I just used nonfat mayonnaise instead
Thaw shrimp, if frozen, and toss with the olive oil and the dill; set aside.
In a large mixing bowl combine potatoes, soft bread crumbs, green onion, egg beaters, 2 T 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 mixture 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 min. Spoon shrimp filling in center and bake for 12 - 15 min more or till crust is golden and shrimp are cooked through. Remove from the oven; let stand for 5 min.
Meanwhile, in a small mixing bowl combine mayonnaise dressing, remaining mustard (there was no remaining mustard so I just added another 1 T), wine, and the 1/2 t dill. Spoon sauce over each filled shell; top with fresh dill, if desired.
Makes 5 main dish servings
This was wonderful!! Very attractive . . . could definitely be served for company.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES : Cal 168.9 Fat 2.5g Carb 17.9g Fib 1.3g Pro 17.1g Sod 405mg CFF
13.8% Posted to MM-Recipes Digest V4 #1
Recipe by: BH&G, Sept 1997
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