Grilled Potatoes Shrimp with Spinach Mousse Rsc
Transform your midweek meals with this elegant yet easy-to-make Grilled Potatoes Shrimp with Spinach Mousse. Perfectly seasoned baby potatoes and succulent, citrus-kissed shrimp are grilled to smoky perfection, while a luscious spinach mousse made with cream cheese and nutmeg adds a gourmet flair. This recipe brings bold flavors and vibrant colors to your table in just under an hour, making it ideal for both casual dinners and special occasions. Plated beautifully with a spinach mousse base and a sprinkle of fresh parsley, this dish is a feast for both the eyes and the palate. Delight in its balance of smoky, tangy, and creamy notes, and elevate your grilling game with this irresistible combination. Perfect for seafood lovers, this gluten-free dish pairs wonderfully with a crisp white wine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 400 grams Raw shrimp (peeled and deveined)
- 2 tablespoons Lemon juice
- 150 grams Baby spinach
- 100 milliliters Heavy cream
- 100 grams Cream cheese
- 1 tablespoon Butter
- 0.25 teaspoon Nutmeg
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat a grill or grill pan to medium-high heat.
Wash the baby potatoes and cut them in half. Toss with 2 tablespoons of olive oil, garlic powder, paprika, salt, and black pepper.
Place the seasoned potatoes on the grill, cut side down, and cook for 8-10 minutes, flipping occasionally, until they are tender and have grill marks.
Meanwhile, in a bowl, toss the shrimp with 1 tablespoon of olive oil, lemon juice, a pinch of salt, and black pepper.
Place the shrimp on the grill and cook for 2-3 minutes per side until they are pink and cooked through. Remove the potatoes and shrimp from the grill when done, and set aside.
For the spinach mousse, melt the butter in a skillet over medium heat. Add the baby spinach and cook for 2-3 minutes, stirring, until wilted.
Transfer the cooked spinach to a blender. Add the heavy cream, cream cheese, nutmeg, and a pinch of salt. Blend until smooth and creamy.
Spoon the spinach mousse onto plates as a base. Arrange the grilled potatoes and shrimp on top.
Garnish with fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 3375 mg | 147% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 8.4 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3482 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
