Name: Mustard Shrimp in Potato Nests
Ingredients: 12 oz Medium Shrimp; *Note; 1/8 ts Olive Oil; **Note; 1/8 ts Dried Dill; 1 1/2 c Ff Hash Brown Potatoes; ***Note; 1/4 c Soft Bread Crumbs; 2 tb Thinly Sliced Green Onions; 1/4 c Egg Beaters® 99% Egg Substitute, ****Note; 2 tb Horseradish Mustard; *****Note; 1/4 ts Olive Oil; ******Note; 1/2 ts Bottled Minced Garlic; 1/8 ts Ground Red Pepper; Nonstick Cooking Spray; 3 tb Nonfat Mayonnaise; *******Note; 1 tb Dry White Wine; 1/2 ts Dried Dill; Fresh Sprigs Of Dill; Optional

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Fish/seafoo, Main dishes, Potatoes, Eat-lf mail	5	Servings

INGREDIENTS

12	oz	Medium Shrimp; *Note
1/8	ts	Olive Oil; **Note
1/8	ts	Dried Dill
1 1/2	c	Ff Hash Brown Potatoes; ***Note
1/4	c	Soft Bread Crumbs
2	tb	Thinly Sliced Green Onions
1/4	c	Egg Beaters® 99% Egg Substitute, ****Note
2	tb	Horseradish Mustard; *****Note
1/4	ts	Olive Oil; ******Note
1/2	ts	Bottled Minced Garlic
1/8	ts	Ground Red Pepper
		Nonstick Cooking Spray
3	tb	Nonfat Mayonnaise; *******Note
1	tb	Dry White Wine
1/2	ts	Dried Dill
		Fresh Sprigs Of Dill; Optional

INSTRUCTIONS

*NOTE: Original recipe stated fresh or frozen peeled, deveined med shrimp
with tails left on, if desired
**NOTE: Original recipe used 2 T olive oil
***NOTE: I located fatfree hash browns and that is what I used but the
original recipe used refrigerated shredded hash brown potatoes
****NOTE: Original recipe used 1 slightly beaten egg
*****NOTE: Original recipe used 2 T horseradish mustard...I used honey
dijon mustard
******NOTE: Original recipe used 2 tsp olive oil
*******NOTE: Original recipe used 3 T light mayonnaise dressing...I have no
idea what that is so I just used nonfat mayonnaise instead
Thaw shrimp, if frozen, and toss with the olive oil and the dill; set
aside.
In a large mixing bowl combine potatoes, soft bread crumbs, green onion,
egg beaters, 2 T of the mustard, 1/4 t oil, garlic and red pepper. Spray a
baking sheet with nonstick coating.
For each potato nest, pat 1/3 C of the potato mixture into a thick patty on
the baking sheet. Well, let me tell you...I couldn't get them to stick
together so I cheated a bit and mashed them slightly with the potato masher
and then squeezed them together...it worked for me. Depress the center of
each patty with the back of a spoon, forming a nest shape about 4" in
diameter.
Bake in a 425F oven for 10 min. Spoon shrimp filling in center and bake for
12 - 15 min more or till crust is golden and shrimp are cooked through.
Remove from the oven; let stand for 5 min.
Meanwhile, in a small mixing bowl combine mayonnaise dressing, remaining
mustard (there was no remaining mustard so I just added another 1 T), wine,
and the 1/2 t dill. Spoon sauce over each filled shell; top with fresh
dill, if desired.
Makes 5 main dish servings
This was wonderful!! Very attractive ... could definitely be served for
company.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal  168.9, Fat 2.5g, Carb 17.9g, Fib 1.3g, Pro 17.1g, Sod 405mg,
CFF  13.8%.
Recipe by: BH&G, Sept 1997
Posted to Digest eat-lf.v097.n229 by Reggie Dwork <reggie@reggie.com> on
Sep 11, 1997

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