Best 9 Grilled Potatoes Shrimp With Spinach Mousse Rsc Recipes

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**Grilled Potatoes, Shrimp with Spinach Mousse: A Seafood and Veggie Delight**

Indulge in a tantalizing culinary journey with our grilled potatoes, shrimp with spinach mousse, and roasted bell pepper salsa. This delectable dish offers an explosion of flavors and textures that will leave you craving more. Tender shrimp, succulent potatoes, and a creamy, vibrant mousse come together to create a symphony of tastes. Complementing this trio is a zesty salsa made from roasted bell peppers, adding a touch of sweetness and spice. Prepare to embark on a delightful culinary adventure with these easy-to-follow recipes, perfect for a special occasion or a satisfying weeknight meal.

Here are our top 9 tried and tested recipes!

GRILLED POTATOES & SHRIMP WITH SPINACH MOUSSE #RSC



Grilled Potatoes & Shrimp With Spinach Mousse #RSC image

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.

Provided by NancyManloveCooks

Categories     Weeknight

Time 1h

Yield 24 appetizers, 12 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • Chop 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.
  • 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 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.
  • 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.
  • Cut the grape tomatoes almost completely in half using a paring knife. Slip a slice of chive in the curve of each grilled shrimp.
  • 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!

Nutrition Facts : Calories 196.8, Fat 9.5, SaturatedFat 5.7, Cholesterol 24.1, Sodium 270.6, Carbohydrate 23.9, Fiber 3.4, Sugar 3, Protein 5.9

SPINACH TOSTADAS WITH SHRIMP AND POTATOES



Spinach Tostadas with Shrimp and Potatoes image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 12 tostadas

Number Of Ingredients 22

2 (10-ounce) packages frozen spinach, thawed
1 tablespoon finely diced red bell pepper
1 teaspoon finely diced serrano pepper
4 cloves garlic, minced
2 large eggs
1/3 cup panko bread crumbs
1/3 cup grated Parmesan
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon cayenne
3 tablespoons extra-virgin olive oil
2 tablespoons sour cream
1/2 teaspoon lime zest
1 tablespoon finely diced shallot
3 Roma tomatoes, seeded and diced
2 russet potatoes, cooked in boiling salted water until just fork tender, then cut in 1/2-inch dice
2 tablespoons capers
1/2 pound shrimp, shelled, cleaned, cut into 1/2-inch pieces
1/4 cup low-sodium chicken stock
1 teaspoon freshly cracked black pepper
1 tablespoon chopped Italian parsley leaves
2 tablespoons grated feta cheese

Steps:

  • Preheat the oven to 250 degrees F.
  • Add the spinach to a colander, and press down to remove as much water as possible. Transfer the spinach to a double layer of paper towels and press and squeeze to remove any extra water. Chop the spinach and add it to a medium bowl with the remaining ingredients, except the extra-virgin olive oil. The mixture should be very well combined and moist, but not wet.
  • Line a baking sheet with parchment paper. Divide the mixture into 12 equal portions and form into flat patties, about 3 inches in diameter and 1/4-inch thick. Arrange the patties on the baking sheet and press down until very firm. This step can be done ahead, but be sure to refrigerate the patties.
  • In a large nonstick saute pan over medium-high heat, heat the oil. When hot, add the spinach tostadas into the pan, cook about 2 minutes, gently turn and cook the other side. They will be slightly browned. Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in a warm oven.
  • Topping: In a small bowl combine the sour cream and lime zest and set aside, set aside.
  • In the same pan the spinach tostadas were cooked in, heat the remaining oil left in pan, over medium-high heat. When the oil is hot, add in the shallot and cook until translucent. Add in the tomatoes, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp turn pink. Stir in the pepper and the parsley and remove from the heat.
  • Remove the spinach tostadas from the oven, and transfer to a serving platter. Equally portion the shrimp mixture on each tostada, sprinkle with feta, top with a small dollop of the sour cream mixture and serve immediately.

SHRIMP MASHED POTATOES



Shrimp Mashed Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 pounds medium-size Yukon gold potatoes, peeled and diced
6 tablespoons unsalted butter, at room temperature
2 cloves garlic, peeled
1 tablespoon plus 1 teaspoon kosher salt
1/4 to 1/2 cup half-and-half, at room temperature
2 small lemons, zested
2 1/2 teaspoons chopped fresh chives
2 1/2 teaspoons chopped fresh Italian parsley
2 1/2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
12 ounces medium shrimp (about 30 per pound), peeled and deveined
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the potatoes: Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Simmer until tender, 15 to 20 minutes. Remove the garlic cloves. Drain the potatoes in a colander. Place the potatoes back into the saucepan. Add the remaining 4 tablespoons butter and the half-and-half. Using a hand masher, mash the potatoes until smooth. Stir in the zest, chives, parsley, thyme, the remaining1 teaspoon salt and 1/2 teaspoon pepper. Keep warm over low heat.
  • For the shrimp: In a medium nonstick skillet, heat the butter over medium-high heat. Add the shrimp and sprinkle with the salt and pepper. Cook until the shrimp are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. When cool enough to handle, chop the shrimp into 1/2-inch pieces. Stir the shrimp and any pan juices into the potatoes.
  • Transfer to a bowl and serve.

GARLIC SHRIMP AND POTATOES



Garlic Shrimp and Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds large shrimp, peeled and deveined
1 pound sugar snap peas, trimmed
6 cloves garlic, minced
1 tablespoon chopped fresh thyme
2 tablespoons extra-virgin olive oil
1 1/2 pounds small red potatoes, halved
3/4 cup buttermilk
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives
Finely grated zest of 1 lemon

Steps:

  • Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
  • Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1 tablespoon chives.
  • While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
  • Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among plates. Sprinkle with the remaining 1 tablespoon chives.

Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 9 grams, Cholesterol 173 milligrams, Sodium 993 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 23 grams, Sugar 9 grams

SAUTEED SHRIMP WITH SPINACH



Sauteed Shrimp with Spinach image

Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.

Provided by adrian

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 17m

Yield 2

Number Of Ingredients 5

1 ½ cups fresh baby spinach
1 ½ teaspoons granulated garlic powder
20 frozen shrimp, thawed
1 teaspoon ground black pepper
1 tablespoon olive oil, or as needed

Steps:

  • Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
  • Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 3 g, Cholesterol 152.1 mg, Fat 7.7 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.2 g, Sodium 193.6 mg, Sugar 0.6 g

SHRIMP SLIDERS WITH REMOULADE SAUCE #RSC



Shrimp Sliders With Remoulade Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Shrimp sliders with a remoulade sauce made from Hidden Valley Original Ranch Dressing and served with a light salsa.

Provided by TOPCAT TONY

Categories     Lunch/Snacks

Time 1h

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 26

1/2 cup spinach leaves, rough chopped
2 tablespoons chives, chopped
1 cup frozen corn
4 roma tomatoes, diced
1/4 cup red onion, finely diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon, juice and zest of
1 cup Hidden Valley® Original Ranch® Dressing
1/2 cup green onion top, finely chopped
2 tablespoons fresh parsley leaves, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons creole mustard
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons garlic, minced
1 teaspoon paprika
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shrimp, diced
1 tablespoon fresh parsley leaves, chopped
8 rolls or 8 slider buns
4 slices tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • 1. In a medium bowl, combine the first 8 ingredients for the salsa and refrigerate until ready to serve.
  • 2. In a blender, combine the next 12 ingredients for the Remoulade Sauce. Process until smooth.
  • 3. In a medium bowl, combine the shrimp and parsley leaves with 1/4 cup of the Remoulade Sauce and toss. Season with the 1/4 tsp salt and 1/4 Tsp white pepper.
  • 4. Spread 1/4 cup of the Remoulade Sauce on the bottom half of each bun. Place a slice of tomato and the top half of the bun.
  • 5. Serve with a portion of the salsa and some potato chips.

Nutrition Facts : Calories 372.7, Fat 18.6, SaturatedFat 2.9, Cholesterol 9.9, Sodium 1053.3, Carbohydrate 45.8, Fiber 3.8, Sugar 4.6, Protein 8.3

SOLE FILETS STUFFED WITH SPINACH MOUSSE AND SHRIMP



Sole Filets Stuffed With Spinach Mousse And Shrimp image

Make and share this Sole Filets Stuffed With Spinach Mousse And Shrimp recipe from Food.com.

Provided by Millereg

Categories     Vegetable

Time 2h55m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon lemon juice
1/2 cup spinach, cooked and squeezed
1 egg white
8 fluid ounces heavy cream
1/4 lb mushroom, sliced
8 fluid ounces fish stock
2 tablespoons butter
2 tablespoons flour
3 egg yolks
2 shallots, chopped
2 fluid ounces dry white wine
salt and pepper
1 pinch nutmeg
12 sole fillets
12 large fresh shrimp, shelled and deveined

Steps:

  • Season 12 half-filets with lemon, salt and pepper; set aside in the refrigerator.
  • In a food processor process the rest of the fish for 30 seconds.
  • Add the spinach, salt, pepper and nutmeg to the food processor, and process for another 30 seconds.
  • Pour the egg white through the feeding tube, with the motor running, and process for10 seconds.
  • Chill for 2 hours.
  • Stir 2 tablespoons of the cream into the chilled spinach mousse.
  • Put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up.
  • Place the rolls standing in a buttered baking dish, pour wine over them, cover with foil, and bake in a pre-heated 350°F oven for 25 minutes.
  • Meanwhile prepare the sauce.
  • Cook the shallots and mushrooms in the butter until all liquid has evaporated.
  • Season with salt and pepper.
  • Stir in the flour and cook for 1 minute.
  • Pour in the fish stock, stirring until thick.
  • Stir the egg yolks into the cream and add to the sauce, stirring.
  • Bring to a boil and pour around fish.

SCALLOPED SHRIMP AND POTATOES



Scalloped Shrimp and Potatoes image

Shrimp and spinach take the flavors up a notch in our cheesy potato main dish. It really couldn't be easier to fix. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 package (4.9 ounces) scalloped potatoes
2-1/4 cups water
1/3 cup 2% milk
1 pound peeled and deveined cooked medium shrimp
3 cups fresh baby spinach, coarsely chopped
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • In a large skillet, combine the potatoes, contents of sauce mix packet, water and milk. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potatoes are tender, stirring occasionally. , Add shrimp and spinach. Cook and stir until spinach is wilted. Stir in cheese until melted.

Nutrition Facts : Calories 362 calories, Fat 12g fat (7g saturated fat), Cholesterol 201mg cholesterol, Sodium 925mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 4g fiber), Protein 33g protein.

CRISPY SHRIMP AND POTATOES WITH BARBECUE RANCH #RSC



Crispy Shrimp and Potatoes With Barbecue Ranch #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This is a riff on one of my favorite appetizers - fried shrimp and potatoes tossed in a barbecue ranch dressing make for great party snacks! I added long hot peppers for extra heat, but you can leave those out to your liking.

Provided by pamelavachon

Categories     Weeknight

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup Hidden Valley® Original Ranch® Dressing
1 tablespoon mayonnaise
2 tablespoons barbecue sauce (any variety)
1 cup canola oil
1 lb medium shrimp, raw, shelled and de-veined
1 cup panko breadcrumbs
1 tablespoon lemon zest (from one lemon)
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper
4 red potatoes, cut into disks
2 long hot peppers, thinly sliced into rounds
2 tablespoons chives, minced

Steps:

  • In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
  • In a medium saucepan, heat canola oil over medium high heat.
  • In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
  • Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
  • Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
  • Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
  • Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.

Nutrition Facts : Calories 927.3, Fat 66.4, SaturatedFat 5.9, Cholesterol 149.2, Sodium 1716.3, Carbohydrate 61.5, Fiber 5.6, Sugar 8.2, Protein 23.8

Tips:

  • Choose the right potatoes: For grilled potatoes, select firm and waxy varieties such as Yukon Gold, Red Bliss, or fingerling potatoes. These hold their shape well during grilling and have a slightly crispy exterior and fluffy interior.
  • Parboil the potatoes: Parboiling the potatoes before grilling helps them cook evenly and reduces the grilling time. Bring a large pot of salted water to a boil, add the potatoes, and cook for 5-7 minutes or until they are tender but still firm. Drain the potatoes and let them cool slightly.
  • Use a hot grill: Preheat your grill to medium-high heat before grilling the potatoes. This will help create a nice sear and prevent the potatoes from sticking to the grates.
  • Add flavor to the potatoes: Before grilling, toss the potatoes with olive oil, salt, pepper, and any other desired seasonings. You can also add herbs like rosemary or thyme for extra flavor.
  • Grill the potatoes in batches: Don't overcrowd the grill with potatoes, as this will prevent them from cooking evenly. Grill the potatoes in batches, turning them occasionally, until they are tender and slightly charred.
  • For the shrimp: Choose large, fresh shrimp for grilling. Devein and peel the shrimp, leaving the tails intact. Season the shrimp with salt, pepper, and any desired spices.
  • Grill the shrimp: Preheat your grill to medium-high heat. Skewer the shrimp onto metal or wooden skewers. Grill the shrimp for 2-3 minutes per side, or until they are cooked through and opaque.
  • Make the spinach mousse: To make the spinach mousse, blanch the spinach in boiling water for 1-2 minutes, then drain and squeeze out the excess moisture. In a food processor or blender, combine the spinach, cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper. Process until smooth and creamy.

Conclusion:

Grilled potatoes, shrimp, and spinach mousse is a delicious and elegant dish that is perfect for a special occasion or a casual weeknight meal. The potatoes are crispy on the outside and fluffy on the inside, the shrimp is succulent and flavorful, and the spinach mousse is light and airy. This dish is sure to impress your guests and leave them wanting more.

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