Shrimp Potato Nests #Rsc

1. 1

   In a large pan bring unpeeled potatoes to a boil. Reduce heat, cover and cook 20 minutes. Drain, let cool and refrigerate at least 1 hour.

2. 2

   Meanwhile, pulse shrimp and lemon zest in a processor. Add yogurt and Hidden Valley packet, process til combined. Refrigerate until ready to serve.

3. 3

   Preheat oven to 425 degrees.

4. 4

   Grease mini muffin pan. In a medium bowl coarsely peel potatoes and grate. Gently toss in salt and pepper. Place a heaping tablespoon of potato in muffin pan, press against sides to form and allow som to extend over rims. Do not spread to thin. Bake about 25 mintues. Cool in pan about 10 mintues. Carefully remove and place on a baking sheet lined with paper towels. (This process can be made up to 4 hours ahead and left at room tempature.).

5. 5

   Preheat oven to 375 degrees.

6. 6

   Bake nests for 6-8 mintues. Transfer to a serving platter. Spoon a dollop of the shrimp mix into each nest and top with a tiny piece of shrimp. Sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.