Stacked Shrimp, Spinach, Potato, Avocado and Roasted Tomato


November 09, 2016 By:
Tagged: Dinner Dinner. For Two For Two. Avocado Avocado. Leftovers Leftovers. Avocado Avocado. Brunch Brunch. Tomatoes Tomatoes. Shrimp Shrimp. Low Calorie Low Calorie. 30 Minutes or Less 30 Minutes or Less. Spinach Spinach. Gluten-Free Gluten-Free. Shrimp Shrimp. Shrimp Dinners Shrimp Dinners. Tomatoes Tomatoes. Quick Dinner Quick Dinner. For Two For Two. Under the Sea Under the Sea. Spinach Spinach. Lunch Lunch. Potatoes Potatoes. Low-Sodium Low-Sodium. Seafood Seafood.
Prep:
15 minutes
Cook:
10 minutes
Serves:
2
In Peruvian cuisine, cold mashed potatoes are part of many delicious dishes. This is a very Americanized take on causa camerones, but this recipe features shrimp, spinach, avocado and roasted tomato. Layer each of these components and a world of flavors comes together in one delicious stack.

Ingredients

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Directions

  1. Saute shrimp in butter until it's no longer transparent. Let it cool, then slice in half horizontally so shrimp will lay flat along with the other ingredients.
  2. To roast cherry tomatoes: spread tomatoes on baking sheet and drench in olive oil and salt.
  3. Bake at 350 degrees until tomatoes are thoroughly roasted. Spread a layer of potato in the center of a plate. Keep it in a small circle.
  4. Next, add a layer of each of the above ingredients. Top the stack with a roasted cherry tomato. Sprinkle a dash of salt and pepper and drizzle with olive oil. Repeat process for taller stacks.