Shrimp Potato Nests Rsc Recipes

Steps:

• Position oven racks in the middle and lower third of the oven and preheat to 425 degrees F. Generously spray a 24-cup mini muffin tin with nonstick cooking spray.
• Put the hash browns in a medium bowl, add the eggs and toss with a fork to coat. Divide the mixture among the cups of the prepared muffin tin (about 2 tablespoons per cup). Use the back of a tablespoon measure to gently press the hash browns around the bottom and sides to form a thin layer with some shaggy bits sticking up and out of the cups. Sprinkle with salt and pepper.
• Bake the hash brown cups on the top rack for 20 minutes, then rotate the muffin tin from front to back. Spread the popcorn shrimp in a single layer on a baking sheet and put on the bottom rack. Continue to bake until the hash brown cups are golden brown on the ends and crispy and the shrimp are warmed through and crispy, about 10 minutes for the shrimp and 10 to 15 minutes for the hash browns.
• Meanwhile, melt the butter in a small pot over medium heat. Add the flour and cook, whisking, until it begins to foam, about 2 minutes. Whisk in the warm milk and bring to a simmer; simmer until thickened, 1 to 2 minutes. Remove from the heat and stir in the Cheddar until completely melted into the sauce. Stir in the broccoli and 1/2 teaspoon salt and place over low heat to warm through.
• When ready to serve, arrange the hash brown cups on a serving platter. Spoon about 1 heaping tablespoon of the broccoli cheese sauce into the center of each cup. Top with 1 or 2 pieces of popcorn shrimp.

Steps:

• Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
• Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1 tablespoon chives.
• While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
• Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among plates. Sprinkle with the remaining 1 tablespoon chives.

Steps:

• Fill a large, heavy-bottomed pot with about 4 inches of oil. Heat the oil to 350 degrees F over medium heat.
• Peel the potato and grate it with a mandoline, making strings about 2 millimeters thick. Rinse the potato strings in a strainer under cold running water. Line a baking sheet with paper towels and spread the potato strings on the towels. Top with more paper towels to dry.
• Place the potato strings in a spider strainer, filling the bottom and going up the sides creating a "nest." Place a slotted spoon on top of the strainer to keep the potato strings in place and carefully lower the strainer and spoon together into the hot oil. Fry until golden brown, 3 to 4 minutes. Drain on a baking sheet lined with a paper towel. Sprinkle with salt. Continue with the remaining potato strings.

Steps:

• In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
• In a medium saucepan, heat canola oil over medium high heat.
• In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
• Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
• Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
• Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
• Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.

Steps:

• First you will need to boil shrimp in boiling water with the Cajun seasoning. You only want to boil them for a few minutes until they are pink. Remove to a colander and rinse with cold water. Set aside. Next mix all the sassy sauce ingredients together; using your judgment as to how spicy you want to be. Mix in shrimp and place in refrigerator to chill.
• Next, put hot water in hash browns as directed. Grate zucchini and carrot in bowl together. Drain has brown potatoes and add to bowl. Sprinkle with salt and pepper and then toss all with oil. Spray a 12 hole muffin tin with cooking spray. Place a scoop of potatoes in each tin and make a hollow with back of spoon so that you have a small nest of potatoes. Bake in a 400 degree oven for about 25 minutes or until browned.
• While nests are baking, boil red potatoes, drain and mash, Next add Ranch dressing, cream, garlic and chives. Stir together until well combined and fairly creamy. A few lumps are OK.
• When nests are done, lift them out of tin and place on platter. Put mashed potatoes in a pastry bag or plastic storage bag and cut off tip of it. I then place a small swirl of mashed potatoes in nests and then place a helping of the shrimp on top. These really are best served while the potatoes are warm but they are pretty good cold too!

Steps:

• In a large pan bring unpeeled potatoes to a boil. Reduce heat, cover and cook 20 minutes. Drain, let cool and refrigerate at least 1 hour.
• Meanwhile, pulse shrimp and lemon zest in a processor. Add yogurt and Hidden Valley packet, process til combined. Refrigerate until ready to serve.
• Preheat oven to 425 degrees.
• Grease mini muffin pan. In a medium bowl coarsely peel potatoes and grate. Gently toss in salt and pepper. Place a heaping tablespoon of potato in muffin pan, press against sides to form and allow som to extend over rims. Do not spread to thin. Bake about 25 mintues. Cool in pan about 10 mintues. Carefully remove and place on a baking sheet lined with paper towels. (This process can be made up to 4 hours ahead and left at room tempature.).
• Preheat oven to 375 degrees.
• Bake nests for 6-8 mintues. Transfer to a serving platter. Spoon a dollop of the shrimp mix into each nest and top with a tiny piece of shrimp. Sprinkle with parsley and serve.

Steps:

• Pre heat oven to 425 degrees F. Place crust in a 9-inch deep dish pie or quiche pan. Prick all over bottom and sides of crust with a fork. Place in oven and bake for 5-8 minutes. Remove from oven and reduce oven temperature to 350 degrees F.
• Melt 3 tablespoons of the butter over medium-low heat in a 12-inch heavy skillet. Stir in the shallots and garlic. Cook until shallots are limp. Stir the dressing mix with the flour and mustard, then stir into the skillet. Cook and stir until mixture bubbles. Remove from heat. Stir in the yogurt and Feta cheese.
• Mix the lemon juice, spinach and nutmeg into the eggs, then add the shrimp. Add this mxture to the skillet. Spoon into the pie shell. Mix the bread crumbs, cheese and chives together; sprinkle over the top of the quiche. Dot with remaining butter. Place in oven and bake for 35-40 minutes or until quiche is set.
• .

Steps:

• In a large bowl, combine the cream cheese, Greek yogurt, shrimp, chives, shallot, and Hidden Valley Original Ranch Seasoning Mix. Mix well until combined. Spoon about 1 tablespoon of filling in the middle of a wonton wrapper. Pinch the edges together to form a triangle. Continue with the remaining filling and wonton wrappers. Heat your oil to medium-high heat. Fry the shrimp rangoon until golden brown and crispy. Drain on paper towel-lined plates. Serve with your favorite dipping sauce.

Steps:

• Fry potatoes in 3 T olive oil until browned and tender.
• Remove and keep warm.
• Add remaining oil to skillet, add shrimp.
• Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
• Return potatoes and mix well.

Steps:

• Place the red potatoes in a medium sized saucepan filled with enough water to cover by 1 inch. Place pan over high heat and bring to a boil and allow them to par-boil for 10 minutes until almost fork tender. Dip the potatoes out to the water and allow them to drain in a colander and set aside to cool. Take the spinach and place it in the boiling water that the potatoes cooked in and blanch the spinach for 3 minutes. Drain and squeeze out as much water as possible. Set aside and allow it to cool enough to handle.
• Prepare the green onions by cutting the tender green bottoms of one diagonally on the bias to make thin elongated rings to be used as garnish and the remaining two onions by mincing finely using both the white bottoms and green tops.
• Chop the blanched spinach finely and add it to the yogurt in a medium sized mixing bowl along with ½ package Hidden Valley Original Ranch Dips Mix, ¼ cup Parmesan Cheese, lemon juice and mix until well blended with an electric mixer for about 1 minute. Fold in the black pepper, lemon zest and minced green onions. Mix until evenly blended. Place this Spinach Mousse in the refrigerator until ready to plate the appetizers.
• Cut the slightly cooled potatoes into thick rounds about 1/3 inch thick and dip this in the melted butter and then roll them in a bowl holding a mixture of ¼ cup Parmesan Cheese and ½ cup bread crumbs. Place the potatoes slices on a hot griddle and brown on each side for about 5 minutes. Remove to a plated lined with a paper towel.
• Season the raw shrimp with the reserved 1 Tablespoon of the Hidden Valley Original Ranch Dip Mix and freshly ground black pepper (about 2 twist). Place the seasoned shrimp on the hot griddle and cook for 6 minutes turning over at 3 minutes. Shrimp should be cooked through and nice and pinkish red in color.
• Cut the grape tomatoes almost completely in half using a paring knife. Slip a slice of chive in the curve of each grilled shrimp.
• When ready to serve, remove the yogurt-spinach mixture from the refrigerator. Take the grilled potatoes and put them on a serving platter and top with a heaping round teaspoon full of the Spinach Mousse. Top with a opened grape tomato and then crown each stack with one grilled shrimp with a inserted chive garnish. Serve and Enjoy!

Steps:

• In a small bowl, mix together mayonnaise, mustard and lemon juice; set aside.
• Combine all remaining ingredients, being careful not to mash.
• Carefully stir in mayonnaise mixture until well blended.
• Garnish with a dusting of paprika.

Steps:

• Directions:.
• Combine the yogurt, Ranch Dressing, onion, celery, chives, eggs, hot sauce, red potatoes, shrimp, and lemon juice in a medium bowl and mix well. Season with salt and pepper to taste.
• Serve mixture over lettuce or baby greens, and garnish with tomato wedges.

Steps:

• For nests: Preheat oven to 410F.
• Butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
• Peel potatoes and coarsely grate into bowl of cold water.
• Drain potatoes and dry thoroughly.
• Transfer to a large bowl.
• Mix in onions, cheese and nutmeg.
• Season to taste.
• Press into prepared cups, forming indentation in the middle.
• Bake until edges of nests are brown, about 45 minutes.
• Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
• Add mushrooms and saute until liquid evaporates, about 5 minutes.
• Remove from pan using slotted spoon.
• Add Sherry and boil until reduced by half, about 3 minutes.
• Stir in half and half and simmer 5 minutes.
• Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
• Slowly whisk the yolk mixture back into sauce.
• Return mushrooms and shallots to skillet.
• Stir in ham and artichoke hearts and cook until warmed through.
• Season and mix in parsley.
• Remove nests from oven.
• Cool 5 minutes.
• Spoon filling into each.
• Top each with poached egg.
• Serve immediately.

Steps:

• Heat oven to 450.
• Combine potatoes and egg in a large bowl.
• Use hands to mix well.
• Coat regular muffin pan with nonstick cooking spray.
• Spoon 2 heaping tablespoons of potato mixture into each muffin cup.
• Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup.
• Bake for 20 minutes or until potatoes are golden brown.
• Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts.
• Wait 5 minutes before removing from pan.
• Top with sour cream and bacon and serve.