Austrian Potato Pancake Roulades With Shrimp And Spinach Recipes

AUSTRIAN POTATO PANCAKE ROULADES WITH SHRIMP AND SPINACH

Steps:

• In a large bowl, combine and mix hash browns with mashed potatoes. Add melted butter, onion, salt, pepper, eggs and milk. Mix well.
• Heat 2 tablespoons olive oil until hot in an 8 or 10-inch nonstick skillet. Ladle 1/2 cup measure of potato mixture into it, swirling pan to distribute a pancake that covers the entire bottom of pan and comes up the sides slightly. Cook 2 minutes or until very well browned. With a long spatula, turn pancake and cook 2 more minutes. Turn back to first side and cook another few seconds. Transfer to a paper towel-lined large plate. Roll and keep warm in a 200 degree oven until all are cooked. *.
• Continue cooking potato mixture in skillet until all is used, rolling each and adding to platter in the oven to keep warm.
• Meanwhile, in a saucepan over low heat combine green onions, spinach, Alfredo sauce and parsley. Mix well, cover and gently warm. Serve 2 rolled pancakes per serving, topping each with spoonfuls of spinach sauce.
• * Pancakes may be cooked two at a time on a two-burner stove-top griddle.

SPINACH TOSTADAS WITH SHRIMP AND POTATOES

Steps:

• Preheat the oven to 250 degrees F.
• Add the spinach to a colander, and press down to remove as much water as possible. Transfer the spinach to a double layer of paper towels and press and squeeze to remove any extra water. Chop the spinach and add it to a medium bowl with the remaining ingredients, except the extra-virgin olive oil. The mixture should be very well combined and moist, but not wet.
• Line a baking sheet with parchment paper. Divide the mixture into 12 equal portions and form into flat patties, about 3 inches in diameter and 1/4-inch thick. Arrange the patties on the baking sheet and press down until very firm. This step can be done ahead, but be sure to refrigerate the patties.
• In a large nonstick saute pan over medium-high heat, heat the oil. When hot, add the spinach tostadas into the pan, cook about 2 minutes, gently turn and cook the other side. They will be slightly browned. Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in a warm oven.
• Topping: In a small bowl combine the sour cream and lime zest and set aside, set aside.
• In the same pan the spinach tostadas were cooked in, heat the remaining oil left in pan, over medium-high heat. When the oil is hot, add in the shallot and cook until translucent. Add in the tomatoes, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp turn pink. Stir in the pepper and the parsley and remove from the heat.
• Remove the spinach tostadas from the oven, and transfer to a serving platter. Equally portion the shrimp mixture on each tostada, sprinkle with feta, top with a small dollop of the sour cream mixture and serve immediately.

POTATO-PARMESAN PANCAKES WITH CREAMED SPINACH DIP

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
• Serve pancakes hot with Creamed Spinach Dip.