Shrimp And Potato Tapas Ww Core Points Recipes

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.

SHRIMP AND POTATO TAPAS WW CORE POINTS

Steps:

• Combine the potatoes and enough water to cover in a large saucepan bring to a boil. Cook until fork tender about 7 minute Drain and let cool 5 minutes.
• Heat oil in large nonstick skillet over medium high heat. Add the potatoes and cook shaking eh pan occasionally until browned and crisp about 5 minutes.
• Add the shrimp and garlic cook stirring frequently until shrimp are opaque in the center about 2 minutes. Stir in vinegar and pepper and salt.

GARLIC THYME POTATO TAPAS

Steps:

• Peel potatoes and cut into 1 inch cubes. Boil these until done (still holding together but easily pierced by a knife point), drain, and then cool.
• Mix together mustard, mayonnaise, garlic, thyme, and pepper in a large bowl. (Or whiz them all up in a food processor or mini chopper. Less chopping that way.).
• Stir in potatoes and onions. Mix lightly.
• Refrigerate at least one hour before serving.