• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Mustard Shrimp in Potato Nests

  • Recipe Submitted by on

Category: Potatoes, Main Dish

 Ingredients List

  • 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

 Directions

*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.

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