I saw this recipe by Chef Steve Chiapetti of Viand restaurant in Chicago on the Today Show this morning. I knew that sometime in the future I would love to try this recipe. I have not tried this as of yet but I am posting for safe keeping. If anyone chooses to try these please leave some feedback! I tried to edit slightly as some details were left out from the printed recipe vs demonstration. There is no mention of servings so I will just use a guesstimate of 24. Cook time is also unknown, a guesstimate as well. He also mentioned that these could be filled with anything.

Ingredients

24 serv.

minced garlic cloves2
shrimp↗6
chopped small
basil leaves↗3
May use cilantro
white wine↗3 tablespoons
fresh breadcrumbs↗4 tablespoons
or Panko
parmesan cheese↗3 tablespoons
salt↗
to taste
pepper↗
to taste
idaho potatoes↗2
equal in size
corn oil↗
or one light in flavor not olive oil

Step-by-step instructions

1
In a sauté pan put shallow amount of oil and add garlic and shrimp.
2
Add basil.
3
Cook till firm and deglaze with white wine and reduce until dry.
4
Stir in the bread crumbs and Parmesan. Set aside.
5
Slice potatoes length wise paper thin and lay out on parchment paper (use a slicer or mandolin to get paper thin) .
6
Put a spoonful of shrimp relish on the potato and put another piece of potato on top. Pressing down on the top slice.
7
Place in a sauté pan with shallow amount of oil and sauté till crisp. These are not sealed with any kind of a wash.
8
Serve.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App