Grilled Potatoes Shrimp With Spinach Mousse Rsc Recipes

GRILLED POTATOES & SHRIMP WITH SPINACH MOUSSE #RSC

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!

GARLIC SHRIMP AND POTATOES

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.

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.

SCALLOPED SHRIMP AND POTATOES

Steps:

• In a large skillet, combine the potatoes, contents of sauce mix packet, water and milk. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potatoes are tender, stirring occasionally. , Add shrimp and spinach. Cook and stir until spinach is wilted. Stir in cheese until melted.

GRILLED SHRIMP AND SWEET POTATOES

Steps:

• 1. In a mixing bowl, combine all the ingredients for the spiced rum grilled shrimp. Thread shrimp on pre-soaked skewers. Let shrimp marinate for 30 minutes up to an hour.
• 2. On a hot grill cooke shrimp 1-2 minutes on the first side then flip and bush shrimp with the marinade and cook second side about 30-45 seconds. Do not over cook. Place skewers on a platter.
• 3. Boil sweet potatoes until fork tender. Set potatoes aside to cool. Remove skins and slice in 1/4 inch slices. Brush both sides of the sweet potatoes with extra virgin olive oil.
• 4. In a small mixing bowl, combine maple syrup, lime juice and cinnamom. Whisk well.
• 5. On a hot grill, cook potatoes 2-3 minutes on each side. Place grilled sweet potatoes on a warm platter.
• 6. Drizzle the maple syrup mixture on the potatoes. Top off with the pecan pieces and goat cheese. Garnish with cilantro.

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

SOLE FILETS STUFFED WITH SPINACH MOUSSE AND SHRIMP

Steps:

• Season 12 half-filets with lemon, salt and pepper; set aside in the refrigerator.
• In a food processor process the rest of the fish for 30 seconds.
• Add the spinach, salt, pepper and nutmeg to the food processor, and process for another 30 seconds.
• Pour the egg white through the feeding tube, with the motor running, and process for10 seconds.
• Chill for 2 hours.
• Stir 2 tablespoons of the cream into the chilled spinach mousse.
• Put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up.
• Place the rolls standing in a buttered baking dish, pour wine over them, cover with foil, and bake in a pre-heated 350°F oven for 25 minutes.
• Meanwhile prepare the sauce.
• Cook the shallots and mushrooms in the butter until all liquid has evaporated.
• Season with salt and pepper.
• Stir in the flour and cook for 1 minute.
• Pour in the fish stock, stirring until thick.
• Stir the egg yolks into the cream and add to the sauce, stirring.
• Bring to a boil and pour around fish.

SHRIMP SLIDERS WITH REMOULADE SAUCE #RSC

Steps:

• 1. In a medium bowl, combine the first 8 ingredients for the salsa and refrigerate until ready to serve.
• 2. In a blender, combine the next 12 ingredients for the Remoulade Sauce. Process until smooth.
• 3. In a medium bowl, combine the shrimp and parsley leaves with 1/4 cup of the Remoulade Sauce and toss. Season with the 1/4 tsp salt and 1/4 Tsp white pepper.
• 4. Spread 1/4 cup of the Remoulade Sauce on the bottom half of each bun. Place a slice of tomato and the top half of the bun.
• 5. Serve with a portion of the salsa and some potato chips.