Grilled Potatoes Shrimp With Spinach Mousse Rsc Recipes

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!

Steps:

• Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
• Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
• Meanwhile, season shrimp with salt and pepper.
• Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
• When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.

Steps:

• Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• Meanwhile, put the peppercorns, coriander seeds, mustard seeds and cardamom pods in a small sauté pan and toast over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them, about 2 minutes. Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.
• Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres. Set shrimp aside.
• Heat the olive oil in a small sauté pan over medium heat until hot but not smoking. Add the ginger and cook, stirring frequently, 1 minute. Add the vinegar, orange juice, curry powder and salt and pepper to taste. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
• Put the peaches and spinach in a medium bowl. Pour hot dressing over them, wilting the spinach.
• Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side. (To check for doneness, cut into one shrimp and peek inside.) Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.

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.