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Shrimp Boats

 

Shrimp Boats

BettyCrocker Recipe by BettyCrocker

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0min

Total Time

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Ingredients

Ingredients

  • 1  package Betty Crocker® hash brown potatoes
  • 4  cups very hot water
  • 1 1/2  teaspoons salt
  • 1  package (12 ounces) cooked peeled deveined medium shrimp, thawed if frozen, or
  • 2  cans (4 to 4 1/2 ounces each) shrimp, rinsed and drained
  • 1/4  teaspoon dried dill weed
  • 2  tablespoons olive oil
  • 1/4  teaspoon finely chopped garlic
  • 3  tablespoons chopped green onions
  • 2  tablespoons Dijon-mayonnaise blend
  • 2  teaspoons olive oil
  • 1  teaspoon finely chopped garlic
  • 1  egg, beaten
  •   Mustard-Dill Sauce (below)
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Preparation

Instructions

  1. Heat oven to 425º. Spray cookie sheet, 10 regular-size muffin cups or 6-ounce custard cups with cooking spray. Cover Potatoes with very hot water in 2 1/2-quart bowl. Stir in salt. Let stand uncovered 5 to 8 minutes. Drain thoroughly.
  2. Stir together shrimp, dill weed, 2 tablespoons olive oil and + teaspoon garlic; reserve. Stir together drained potatoes, onions, Dijon-mayonnaise blend, 2 teaspoons olive oil, 1 teaspoon garlic and the egg. Drop potato mixture by 1/3 cupfuls onto cookie sheet. Press center of each with teaspoon to form boat.
  3. Bake 10 minutes. Stir reserved shrimp mixture; divide equally among boats. Bake 10 to 12 minutes or until potatoes are golden. Let stand 5 minutes. Top with Mustard-Dill Sauce (below).
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