Mustard Shrimp In Potato Nests Recipe


Cooking Time25 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main Ingredient


 Peeled deveined medium shrimp12 Ounce, tails left on, if desired (Fresh / Frozen)
 Olive oil2 Tablespoon
 Dried dill weed1⁄2 Teaspoon
 Hash brown potatoes1 1⁄2 Cup (24 tbs), shredded
 Soft bread crumbs1⁄4 Cup (4 tbs)
 Thinly sliced green onion2 Tablespoon (1 Whole)
 Slightly beaten egg1
 Horseradish mustard1 Tablespoon
 Olive oil2 Teaspoon
 Bottled minced garlic1⁄2 Teaspoon
 Ground red pepper1⁄8 Teaspoon
 Nonstick spray coating1
 Light mayonnaise dressing3 Tablespoon
 Dry white wine1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1434 Calories from Fat 787

% Daily Value*

Total Fat 90 g138.4%

Saturated Fat 19.5 g97.3%

Trans Fat 0 g

Cholesterol 1097.2 mg

Sodium 3296 mg137.3%

Total Carbohydrates 85 g28.2%

Dietary Fiber 6.2 g25%

Sugars 16.2 g

Protein 76 g151.1%

Vitamin A 37.5% Vitamin C 49.5%

Calcium 39% Iron 49.9%

*Based on a 2000 Calorie diet


1. Thaw shrimp, if frozen. Toss shrimp with the 2 tablespoons olive oil and the 1/2 teaspoon dillweed; set aside.
2. In a bowl combine potatoes, soft bread crumbs, onion, egg, 1 tablespoon horseradish mustard, 2 teaspoons oil, garlic, and red pepper. Spray a baking sheet with nonstick coating.
3. For each potato nest, pat 1/3 cup of the potato mixture into a thick patty on the baking sheet. Depress center of each patty with the back of a spoon, forming a 4-inch-round nest shape. Bake in a 425° oven for 10 minutes. Spoon shrimp filling in center and bake 12 to 15 minutes more or till crust is golden and shrimp are cooked. Remove from oven; let stand for 5 minutes.
4. Meanwhile, in a small mixing bowl combine mayonnaise dressing, 1 tablespoon horseradish mustard, wine, and the 1/2 teaspoon dillweed. Spoon sauce over each filled shell. If desired, garnish each serving with a fresh dill sprig.