Old Bay Shrimp Stacks
- 1 large Russet potato
- 1/2 cup sweet corn kernels
- 1/2 pound 31-40 ct shrimp, peeled and deveined
- 2 Tbsp olive oil
- 1 1/2 tsp Old Bay seasoning
- Fresh parsley for garnish
- Chopped chives for garnish
For the Sauce:
- 1/2 cup mayonnaise
- 1 tsp garlic powder
- 1 1/2 Tbsp chopped chives
- 1 tsp dijon mustard
- Juice of 1/2 lemon
- Preheat the oven to 375 degrees F. Line a large sheet pan or two smaller sheet pans with aluminum foil or spray with nonstick spray.
- Wash and dry the potato. Using an mandolin, slice crosswise into thin slices (1/4″ thick). Discard the smallest ends and arrange the 16 largest slices on the sheet pan(s). Bake in the oven for 20 minutes, flipping halfway through, until the potato slices begin to brown and crisp slightly.
- While the potato slices are baking, prepare the other ingredients. If using frozen shrimp and corn, thaw and dry thoroughly. Remove the tails from the shrimp and add to a mixing bowl with the corn, olive oil, and Old Bay seasoning. Stir to combine so the corn and shrimp are evenly coated
- Remove the sheet pans from the oven. Arrange the shrimp and corn on top of the potato rounds. Try to evenly fill each round to be mostly covered, using 1 or 2 shrimp per piece. Return sheet pans to the oven, switch to the BROIL setting, and broil for 5 minutes or until the tops of the stacks begin to brown. Remove from the oven and allow to cool slightly, then garnish with fresh parsley and chopped chives.
- Combine all ingredients for the sauce in a small bowl. Mix well, then serve with the shrimp stacks for dipping.
Recipe by Cara Harbstreet, RDN, of Street Smart Nutrition
Prep Time: 10 Minutes | Cook Time: 30 Minutes
Used with permission from the Seafood Nutrition Partnership.