How to Make Gluten-Free Potato Nests with Shrimp
This gluten-free dish appeals to your sense of sight as well as to your sense of taste. When food is presented in an appealing, enticing manner, you begin to anticipate how absolutely wonderful it will taste. These potato nests are the perfect presentation for this shrimp dish.
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 8 servings
Nonstick cooking spray
4 medium russet potatoes, shredded
1/4 teaspoon plus 1/4 teaspoon salt
3 tablespoons melted butter
1 tablespoon olive oil
1/4 cup chopped onion
3/4 cup sliced fresh mushrooms
1/4 cup whole milk
8 ounces cream cheese, cubed
2 tablespoons dried parsley flakes
1/8 teaspoon pepper
2 tablespoons chopped pimento
1 pound small cooked shrimp
1/4 cup dry white wine
Preheat the oven to 450 degrees. Coat 8 muffin tins with cooking spray.
In a medium bowl, toss together the shredded potatoes, 1/4 teaspoon salt, and the melted butter until the potatoes are evenly coated. Press the mixture onto the bottom and sides of the prepared tins. Bake the nests at 450 degrees for 15 to 20 minutes until golden.
Heat the oil in a medium saucepan over medium-high heat; sauté the onions and mushrooms until they’re lightly browned. Stir in the milk, cream cheese, parsley flakes, 1/4 teaspoon salt, pepper, and pimento. Stir the mixture until the cheese melts. Stir in the shrimp and wine, simmering just until the ingredients are warmed. Serve in the potato nests.
Per serving: Calories: 314; Total fat: 17g; Saturated fat: 10g; Cholesterol: 269mg; Sodium: 213mg; Carbohydrates: 22g; Fiber: 1g; Sugar: 2g; Protein: 16g.