Spinach Tostadas With Shrimp And Potatoes Food

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GARLIC SHRIMP AND POTATOES



Garlic Shrimp and Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds large shrimp, peeled and deveined
1 pound sugar snap peas, trimmed
6 cloves garlic, minced
1 tablespoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
1 1/2 pounds small red potatoes, halved
3/4 cup buttermilk
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
Finely grated zest of 1 lemon

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.

Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 9 grams, Cholesterol 173 milligrams, Sodium 993 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 23 grams, Sugar 9 grams

GRILLED POTATOES & SHRIMP WITH SPINACH MOUSSE #RSC



Grilled Potatoes & Shrimp With Spinach Mousse #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. The Hidden Valley Original Ranch Dips Mix made these appetizer stacks so flavorful and savory. Layered good eats in this recipe features grilled red potatoes and shrimp with a light tasting spinach mousse of tangy Greek yogurt, minced chives and blanched fresh spinach and of course Hidden Valley Ranch Dip Mix.

Provided by NancyManloveCooks

Categories     Weeknight

Time 1h

Yield 24 appetizers, 12 serving(s)

Number Of Ingredients 12

6 medium red potatoes
1 lb fresh spinach, stems removed and washed
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix, divided & 1 Tablespoon on reserve
1/2 cup butter, melted
1/2 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1 cup Greek yogurt
1 1/2 medium fresh lemons, juice of
1 medium lemon, zest of
24 medium shrimp, peeled, tail & vein removed
24 grape tomatoes
3 green onions

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!

Nutrition Facts : Calories 196.8, Fat 9.5, SaturatedFat 5.7, Cholesterol 24.1, Sodium 270.6, Carbohydrate 23.9, Fiber 3.4, Sugar 3, Protein 5.9

SPINACH ARTICHOKE POTATO CAKES WITH SHRIMP SCAMPI



Spinach Artichoke Potato Cakes With Shrimp Scampi image

Ready, Set, Cook! Special Edition Contest Entry: I was thinking of a different recipe idea when I went to my pantry to get started. Staring back at me was a jar of marinated artichokes, and an epiphany. So, I scrapped my plans for a meal with black beans, and came up with what seemed like an obvious winner. The creaminess of the goat cheese pairs well with the spinach and artichoke, and it all goes beautifully with mashed potatoes. To make it a full meal, I went all out and served it with a delicious and simple shrimp scampi.

Provided by maternallyderanged

Categories     Potato

Time 45m

Yield 8 Potato Cakes, 4 serving(s)

Number Of Ingredients 16

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
1 (6 ounce) jar marinated artichokes, drained
2 cups fresh spinach, chopped
1/2 cup red bell pepper, diced
1/4 cup yellow onion, diced
1 plum tomato, diced
1/4 cup fresh basil, chopped (reserve 2 tablespoons for garnish)
1/2 cup goat cheese, crumbled (4oz package)
2 eggs, beaten
2/3 cup all-purpose flour
2 tablespoons garlic cloves, minced
4 tablespoons unsalted butter
1 lb raw shrimp, cleaned
1/2 lb bacon, diced
3 teaspoons salt
2 teaspoons fresh ground black pepper

Steps:

  • In a skillet over medium heat, brown bacon along with onion and 1 tablespoon of minced garlic. About 5-6 minutes. Remove Bacon and Onion mixture to a plate and reserve bacon fat in skillet for potato cakes.
  • In a large bowl combine the following ingredients: Artichoke Hearts, Spinach, 1/4 cup minus 2 tablespoons of the Fresh Basil, Red Bell Pepper, Bacon and Yellow Onion mixture, Goat Cheese, Beaten Eggs, Flour and Mashed Potatoes. Fold generously to incorporate well.
  • Using the skillet from the Bacon, over medium low heat. Spoon generous amounts, about 1/2 cup of the potato mixture. Flatten out gently with the back of a spatula. Allow cakes to brown on each side, approximately 2 minutes each side, flipping the cakes once. Repeat this process, recipe yields about 8 yummy potato cakes. Season with a sprinkling of Salt and Pepper.
  • In a small bowl, combine diced tomato with the remaining fresh basil. Season with salt and pepper, and set aside for garnish.
  • In a medium skillet over medium low heat, melt butter with remaining minced garlic. Add in raw shrimp, and sautee turning shrimp frequently, until fully cooked. About 6-8 minutes.
  • To serve, plate 2 Potato Cakes and about 1/4 of the Shrimp Scampi. Garnish with Fresh Diced Tomatoes and Serve.

Nutrition Facts : Calories 602.1, Fat 41.2, SaturatedFat 16.8, Cholesterol 305.3, Sodium 2937.7, Carbohydrate 28, Fiber 5.7, Sugar 2.3, Protein 30

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE



Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

Steps:

  • Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

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