Recipe - Mustard Shrimp In Potato Nests

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

*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, One fourth 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 One half 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 eatlf.v097.n229 by Reggie Dwork reggie@reggie.com on
Sep 11, 1997