Free Recipe Mustard Shrimp in Potato Nests

Recipe Type: F Recipes

Recipe Preparation: bake

Cooking Ingredients for Mustard Shrimp in Potato Nests Recipe

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

Mustard Shrimp in Potato Nests Preparation

*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 <reggie@reggie.com> NOTES : Cal 168.9, Fat 2.5g, Carb 17.9g, Fib 1.3g, Pro 17.1g, Sod 405mg, CFF 13.8%. Recipe by: BH&G, Sept 1997 Posted to Digest eat-lf.v097.n229 by Reggie Dwork <reggie@reggie.com> on Sep 11, 1997

Cooking Temperature:

Recipe Serves: 5

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