Spinach Tostadas with Shrimp and Potatoes Recipe

Looking for an easy Spinach Tostadas with Shrimp and Potatoes recipe? Learn how to make Spinach Tostadas with Shrimp and Potatoes using healthy ingredients.


Submitted by dorablenights

Makes 6 servings



http://guyfieri.blogspot.com/2010/03/totally-tempting-tostada-gi0712h.html

Recipe Ingredients for Spinach Tostadas with Shrimp and Potatoes

20 ounce frozen spinach
1 tablespoon red bell pepper
1 teaspoon serrano pepper
4 cloves garlic, minced
2 large eggs
1/3 cup bread crumbs
1/3 cup Parmesan
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
3 tablespoons extra-virgin olive oil
2 tablespoons sour cream
1/2 teaspoon lime zest
1 tablespoon shallot
3 Roma tomatoes, seeded and diced
2 russet potatoes
2 tablespoons capers
1/2 pound shrimp
1/4 cup chicken stock
1 teaspoon black pepper
1 tablespoon parsley
2 tablespoons feta cheese

Recipe Directions for Spinach Tostadas with Shrimp and Potatoes

  1. Preheat the oven to 250 degrees F.

  2. Add the spinach to a colander, and press down to remove as much water as possible. Transfer the spinach to a double layer of paper towels and press and squeeze to remove any extra water. Chop the spinach and add it to a medium bowl with the remaining ingredients, except the extra-virgin olive oil. The mixture should be very well combined and moist, but not wet.

  3. Line a baking sheet with parchment paper. Divide the mixture into 12 equal portions and form into flat patties, about 3 inches in diameter and 1/4-inch thick. Arrange the patties on the baking sheet and press down until very firm. This step can be done ahead, but be sure to refrigerate the patties.

  4. In a large nonstick saute pan over medium-high heat, heat the oil. When hot, add the spinach tostadas into the pan, cook about 2 minutes, gently turn and cook the other side. They will be slightly browned. Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in a warm oven.

  5. Topping: In a small bowl combine the sour cream and lime zest and set aside, set aside.

  6. In the same pan the spinach tostadas were cooked in, heat the remaining oil left in pan, over medium-high heat. When the oil is hot, add in the shallot and cook until translucent. Add in the tomatoes, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp turn pink. Stir in the pepper and the parsley and remove from the heat.

  7. Remove the spinach tostadas from the oven, and transfer to a serving platter. Equally portion the shrimp mixture on each tostada, sprinkle with feta, top with a small dollop of the sour cream mixture and serve immediately.

Categories

Main Dish

Nutrition Facts
Serving Size 327.6g
Amount Per Serving
Calories
275
Calories from Fat
116
% Daily Value*
Total Fat
12.9g
20%
Saturated Fat
3.7g
19%
Trans Fat
0.0g
Cholesterol
154mg
51%
Sodium
668mg
28%
Potassium
1114mg
32%
Total Carbohydrates
23.8g
8%
Dietary Fiber
5.2g
21%
Sugars
3.7g
Protein
18.4g
Vitamin A 195% Vitamin C 89%
Calcium 23% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in iron
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in cholesterol
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