SPINACH ARTICHOKE POTATO CAKES WITH SHRIMP SCAMPI
Ready, Set, Cook! Special Edition Contest Entry: I was thinking of a different recipe idea when I went to my pantry to get started. Staring back at me was a jar of marinated artichokes, and an epiphany. So, I scrapped my plans for a meal with black beans, and came up with what seemed like an obvious winner. The creaminess of the goat cheese pairs well with the spinach and artichoke, and it all goes beautifully with mashed potatoes. To make it a full meal, I went all out and served it with a delicious and simple shrimp scampi.
Provided by maternallyderanged
Categories Potato
Time 45m
Yield 8 Potato Cakes, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, brown bacon along with onion and 1 tablespoon of minced garlic. About 5-6 minutes. Remove Bacon and Onion mixture to a plate and reserve bacon fat in skillet for potato cakes.
- In a large bowl combine the following ingredients: Artichoke Hearts, Spinach, 1/4 cup minus 2 tablespoons of the Fresh Basil, Red Bell Pepper, Bacon and Yellow Onion mixture, Goat Cheese, Beaten Eggs, Flour and Mashed Potatoes. Fold generously to incorporate well.
- Using the skillet from the Bacon, over medium low heat. Spoon generous amounts, about 1/2 cup of the potato mixture. Flatten out gently with the back of a spatula. Allow cakes to brown on each side, approximately 2 minutes each side, flipping the cakes once. Repeat this process, recipe yields about 8 yummy potato cakes. Season with a sprinkling of Salt and Pepper.
- In a small bowl, combine diced tomato with the remaining fresh basil. Season with salt and pepper, and set aside for garnish.
- In a medium skillet over medium low heat, melt butter with remaining minced garlic. Add in raw shrimp, and sautee turning shrimp frequently, until fully cooked. About 6-8 minutes.
- To serve, plate 2 Potato Cakes and about 1/4 of the Shrimp Scampi. Garnish with Fresh Diced Tomatoes and Serve.
Nutrition Facts : Calories 602.1, Fat 41.2, SaturatedFat 16.8, Cholesterol 305.3, Sodium 2937.7, Carbohydrate 28, Fiber 5.7, Sugar 2.3, Protein 30
SHRIMP AND POTATO CAKES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Lemon aioli or Thousand Island dressing, for serving
- Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
- Remove from refrigerator and slowly add the flour, mixing well.
- Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
- Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.
SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
SHRIMP SCAMPI WITH SPINACH
Easy to prepare but looks like you slaved in the kitchen. From Real Simple Magazine. My family loved it.
Provided by Alayane
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the rice according to the package directions.
- Melt the butter in a large saucepan over medium high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 3 minutes, until the sauce has thickened slightly.
- Stir in the shrimp and simmer until cooked through, about 4 minutes.
- Add the spinach and stir until wilted.
- Spoon the rice into a serving dish or divide among individual plates. Top with the scampi and sprinkle with the tarragon.
SHRIMP-SCAMPI PAN BAKE
For a streamlined, stress-free meal, slide this shrimp scampi supper into the oven. Preheating the baking sheet gives the sliced potatoes a headstart to crispness, and the broiler steps in at the last minute to cook the garlicky shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss potatoes with 3 tablespoons oil; season with salt and pepper. Spread in a single layer on sheet and roast on center rack, flipping once, until beginning to brown, about 15 minutes.
- Meanwhile, toss asparagus with 1 tablespoon oil, and toss shrimp with remaining 1 tablespoon oil, oregano, and garlic. Season both with salt and pepper.
- Remove sheet from oven; flip potatoes and push to one side, then add asparagus to other. Roast until potatoes are just tender, 6 to 7 minutes. Switch oven to broil; add shrimp and lemon rounds on top of asparagus and potatoes.
- Broil on top rack until shrimp are opaque and browned in places, and asparagus and potatoes are cooked through, about 3 minutes more. Serve.
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