Savory Grilled Shrimp & Spinach Potato Stacks
Experience a delightful fusion of flavors with this Savory Grilled Shrimp & Spinach Potato Stacks recipe. Perfect for weeknight dinners or special gatherings, this appetizer features tender grilled red potatoes layered with succulent shrimp and a creamy spinach mousse that’s both tangy and refreshing. The blend of Hidden Valley Original Ranch Dips Mix with Greek yogurt, fresh spinach, and chives creates a light yet savory mousse that pairs beautifully with the grilled layers. Each bite offers a burst of flavor complemented by the zesty lemon notes and garnished with vibrant grape tomatoes. Serve these delicious stacks at your next get-together and watch them disappear!
12
Servings
N/A
Calories
11
Ingredients
Ingredients
red potatoes
6 medium (washed and sliced into 1/3 inch rounds)
fresh spinach
1 lb (stems removed and blanched)
Hidden Valley Original Ranch Dips Mix
1 (1 ounce) package, divided (reserve 1 tablespoon for shrimp)
butter
1/2 cup (melted)
Italian seasoned breadcrumbs
1/2 cup (for coating potatoes)
grated parmesan cheese
1/2 cup (for coating potatoes and mousse)
Greek yogurt
1 cup (for spinach mousse)
fresh lemons
1 1/2 medium (juice and zest needed)
shrimp
24 medium (peeled, tail and vein removed)
grape tomatoes
24 (halved)
green onions
3 (thinly sliced and minced)
Instructions
1
1. Begin by prepping the red potatoes. Place them in a medium saucepan filled with enough water to cover by at least 1 inch. Bring to a boil and par-boil for 10 minutes, until they're almost fork-tender. Drain the potatoes and let them cool in a colander.
2
2. In the same boiling water, blanch the fresh spinach for 3 minutes. Drain, then squeeze out any excess water. Allow the spinach to cool before chopping it finely.
3
3. For the green onions, thinly slice the green tops on the bias for garnish. Finely mince the remaining white bottoms and green tops, saving them for later.
4
4. In a mixing bowl, combine the chopped spinach, Greek yogurt, half of the Hidden Valley Original Ranch Dips Mix, 1/4 cup of grated Parmesan cheese, lemon juice, and black pepper. Mix with an electric mixer for about 1 minute until smooth. Fold in lemon zest and the minced green onions. Chill in the refrigerator until ready to assemble.
5
5. Slice the cooled potatoes into thick rounds, about 1/3 inch thick. Dip each slice into melted butter, then coat with a mixture of 1/4 cup Parmesan cheese and Italian breadcrumbs in a bowl.
6
6. Heat a griddle on medium-high heat and grill the potato rounds for approximately 5 minutes on each side until golden brown. Once done, transfer them to a plate lined with paper towels to absorb excess oil.
7
7. While the potatoes grill, season the shrimp with the reserved 1 tablespoon of Hidden Valley Original Ranch Dips Mix and a few twists of black pepper. Grill the shrimp for about 6 minutes, turning halfway, until they're fully cooked and pink.
8
8. Halve each grape tomato lengthwise and slip in a slice of chive across the grilled shrimp for garnish.
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9. To assemble the stacks, place a grilled potato slice on a serving platter. Top with a generous teaspoon of the Spinach Mousse, followed by a halved grape tomato and a grilled shrimp garnished with the chive. Repeat the process for the remaining ingredients and serve immediately. Enjoy your savory creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Grilled Shrimp & Spinach Potato Stacks?
It is a fusion appetizer consisting of grilled red potato rounds topped with a creamy spinach mousse, halved grape tomatoes, and seasoned grilled shrimp.
How many servings does this recipe provide?
This recipe makes 12 servings.
What are the main ingredients required for this recipe?
The main ingredients include red potatoes, fresh spinach, Hidden Valley Original Ranch Dips Mix, butter, Italian seasoned breadcrumbs, Parmesan cheese, Greek yogurt, fresh lemons, shrimp, grape tomatoes, and green onions.
How should the red potatoes be initially prepared?
Potatoes should be par-boiled in water for 10 minutes until almost fork-tender, then cooled and sliced into 1/3 inch rounds.
How long do the potatoes need to par-boil?
They should be par-boiled for 10 minutes.
What is the process for preparing the fresh spinach?
Blanch the spinach for 3 minutes, drain it, squeeze out all excess water, and then chop it finely.
What ingredients make up the Spinach Mousse?
The mousse is made of chopped spinach, Greek yogurt, ranch dips mix, Parmesan cheese, lemon juice, lemon zest, black pepper, and minced green onions.
How should the green onions be prepared for this dish?
Thinly slice the green tops on a bias for garnish, and finely mince the remaining white bottoms and green tops for the mousse.
How is the Hidden Valley Original Ranch Dips Mix utilized?
The package is divided: one tablespoon is reserved for seasoning the shrimp, while the remainder is mixed into the spinach mousse.
How do you coat the potato rounds before grilling?
Dip each slice into melted butter, then coat them with a mixture of grated Parmesan cheese and Italian seasoned breadcrumbs.
What is the cooking time for the potato rounds on the griddle?
Grill the potato rounds for approximately 5 minutes on each side until they are golden brown.
How should the shrimp be seasoned?
Season the shrimp with 1 tablespoon of Hidden Valley Original Ranch Dips Mix and a few twists of black pepper.
How long does it take to grill the shrimp?
Grill the shrimp for about 6 minutes, turning them halfway through the cooking time.
How can you tell when the shrimp are done?
The shrimp are done when they are fully cooked and have turned pink.
How do you assemble the final potato stacks?
Place a grilled potato slice on a platter, top with a teaspoon of spinach mousse, add a halved grape tomato, and top with a grilled shrimp.
What is used for the final garnish on the shrimp?
A slice of chive is slipped across the grilled shrimp along with the grape tomato for garnish.
Can the Spinach Mousse be prepared in advance?
Yes, the mousse should be chilled in the refrigerator until you are ready to assemble the stacks.
What kind of cheese is used in this recipe?
Grated Parmesan cheese is used both in the spinach mousse and for coating the potatoes.
Is the spinach used raw or cooked?
The spinach is blanched for 3 minutes before being added to the mousse.
What role does Greek yogurt play in the recipe?
Greek yogurt serves as the creamy, tangy base for the spinach mousse.
How many shrimp are needed for this recipe?
You will need 24 medium shrimp, peeled with tails and veins removed.
What size should the potato slices be?
The potatoes should be sliced into thick rounds approximately 1/3 inch thick.
What type of breadcrumbs should I use for the potato coating?
The recipe calls for Italian seasoned breadcrumbs.
How many lemons are needed for the juice and zest?
The recipe requires 1 and a half medium fresh lemons.
What should I do with the grape tomatoes?
Halve each of the 24 grape tomatoes lengthwise to use as a layer in the stacks.
What is the recommended heat setting for grilling the potatoes?
Heat the griddle to medium-high heat.
Why should I use paper towels after grilling the potatoes?
Transfer the grilled potatoes to paper towels to absorb any excess oil.
Should the shrimp tails be left on?
No, the shrimp should be peeled with the tails and veins removed.
When should this dish be served?
The stacks should be served immediately after assembly for the best flavor and texture.
What type of mixer is recommended for the mousse?
An electric mixer is recommended to mix the mousse for about 1 minute until smooth.