| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Eat-lf mail, Fish/seafoo, Main dishes, Potatoes | 5 | Servings | |
INGREDIENTS
| 12 | oz | Medium Shrimp, Note |
| 1/8 | t | Olive Oil, *Note |
| 1/8 | t | Dried Dill |
| 1 1/2 | c | Ff Hash Brown Potatoes |
| ***Note | ||
| 1/4 | c | Soft Bread Crumbs |
| 2 | T | Thinly Sliced Green Onions |
| 1/4 | c | Egg Beaters® 99% Egg |
| Substitute ****Note | ||
| 2 | T | Horseradish Mustard |
| *****Note | ||
| 1/4 | t | Olive Oil, ******Note |
| 1/2 | t | Bottled Minced Garlic |
| 1/8 | t | Ground Red Pepper |
| Nonstick Cooking Spray | ||
| 3 | T | Nonfat Mayonnaise |
| *******Note | ||
| 1 | T | Dry White Wine |
| 1/2 | t | 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 <[email protected]> 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 <[email protected]> on Sep 11, 1997
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