1/1 Photo of Grilled Potatoes & Shrimp With Spinach Mousse #RSC
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.
My Private Note
Units: US | Metric
- 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
- 1Place 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.
- 2Prepare 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.
- 3Chop 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.
- 4Cut 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.
- 5Season 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.
- 6Cut the grape tomatoes almost completely in half using a paring knife. Slip a slice of chive in the curve of each grilled shrimp.
- 7When 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!
Browse Our Top Weeknight Recipes
You Might Also Like...View All Weeknight Recipes
Nutritional Facts for Grilled Potatoes & Shrimp With Spinach Mousse #RSC
Serving Size: 1 (206 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 196.8
- Calories from Fat 85
- Total Fat 9.5 g
- Saturated Fat 5.7 g
- Cholesterol 24.0 mg
- Sodium 270.6 mg
- Total Carbohydrate 23.9 g
- Dietary Fiber 3.4 g
- Sugars 3.0 g
- Protein 5.8 g
The following items or measurements are not included:
Hidden Valley Original Ranch Dips Mix
lemons, zest of