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Grilled Potatoes & Shrimp With Spinach Mousse #RSC Recipe

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Grilled Potatoes & Shrimp With Spinach Mousse #RSC
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Ingredients
12
Count
Nutrition
304
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Chop the blanched spinach finely and add it to the yogurt in a medium sized mixing bowl along with 1/2 package Hidden Valley Original Ranch Dips Mix, 1/4 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.
  4. 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 1/4 cup Parmesan Cheese and 1/2 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.
  5. 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.
  6. Cut the grape tomatoes almost completely in half using a paring knife. Slip a slice of chive in the curve of each grilled shrimp.
  7. 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!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 304.07 Kcal (1273 kJ)
Calories from fat 138.85 Kcal
% Daily Value*
Total Fat 15.43g 24%
Cholesterol 44.71mg 15%
Sodium 760.34mg 32%
Potassium 780.06mg 17%
Total Carbs 33.03g 11%
Sugars 2.41g 10%
Dietary Fiber 3.75g 15%
Protein 9.98g 20%
Vitamin C 27mg 45%
Vitamin A 0.1mg 3%
Iron 2.8mg 16%
Calcium 136.1mg 14%
Amount Per 100 g
Calories 127.26 Kcal (533 kJ)
Calories from fat 58.11 Kcal
% Daily Value*
Total Fat 6.46g 24%
Cholesterol 18.71mg 15%
Sodium 318.22mg 32%
Potassium 326.47mg 17%
Total Carbs 13.83g 11%
Sugars 1.01g 10%
Dietary Fiber 1.57g 15%
Protein 4.18g 20%
Vitamin C 11.3mg 45%
Iron 1.2mg 16%
Calcium 57mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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