Grilled Potatoes Shrimp With Spinach Mousse Rsc

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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.

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Steps

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Place the red potatoes in a medium sized saucepan filled with enough water to cover by 1 inch.

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Place pan over high heat and bring to a boil and allow them to par-boil for 10 minutes until almost fork tender.

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Dip the potatoes out to the water and allow them to drain in a colander and set aside to cool.

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Take the spinach and place it in the boiling water that the potatoes cooked in and blanch the spinach for 3 minutes.

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Drain and squeeze out as much water as possible.

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Set aside and allow it to cool enough to handle.

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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.

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Chop the blanched spinach finely and add it to the yogurt in a medium sized mixing bowl along with package hidden valley original ranch dips mix , cup parmesan cheese , lemon juice and mix until well blended with an electric mixer for abou.

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Ingredients

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red potatoes, fresh spinach, hidden valley original ranch dips mix, butter, italian seasoned breadcrumbs, parmesan cheese, greek yogurt, lemons, juice of, lemon, zest of, shrimp, grape tomatoes, green onions