Mustard shrimp in potato nests

5 Servings

Ingredients

Quantity Ingredient
12 ounces Medium Shrimp; *Note
⅛ teaspoon Olive Oil; **Note
⅛ teaspoon Dried Dill
1½ cup Ff Hash Brown Potatoes; ***Note
¼ cup Soft Bread Crumbs
2 tablespoons Thinly Sliced Green Onions
¼ cup Egg Beaters® 99% Egg Substitute, ****Note
2 tablespoons Horseradish Mustard; *****Note
¼ teaspoon Olive Oil; ******Note
½ teaspoon Bottled Minced Garlic
⅛ teaspoon Ground Red Pepper
Nonstick Cooking Spray
3 tablespoons Nonfat Mayonnaise; *******Note
1 tablespoon Dry White Wine
½ teaspoon 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, ¼ t oil, garlic and red pepper. Spray a baking sheet with nonstick coating.

For each potato nest, pat ⅓ 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 ½ 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@...>

NOTES : Cal 168.9, Fat 2.5g, Carb 17.9g, Fib 1.3g, Pro 17.1g, Sod 405mg, CFF 13⅘%.

Recipe by: BH&G, Sept 1997

Posted to Digest eat-lf.v097.n229 by Reggie Dwork <reggie@...> on Sep 11, 1997

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