High Liner Culinary

Shrimp and Spud Bites

A great sharing plate!

375 mL High Liner Foodservice Cold Water Shrimp, Cooked & Peeled 250-350 ct #8564, thawed
5 mL smoked paprika
15 Fingerling or mini potatoes
15 mL fresh parsley, chopped
to taste salt & pepper
125 mL guacamole
60 mL sour cream
15 mL lemon juice
15 mL fresh chives, chopped
1 bunch of asparagus, blanched
1 lemon lemon zest
to garnish pea sprouts

Combine Shrimp and smoked paprika. Toss and keep cool.
Combine sour cream, lemon juice and chives and places into a squeeze bottle.
Slice potatoes in half lengthwise and cook in salted water until they slowly fall off a fork.
Place potatoes on a tray and allow to cool.
Deep fry or oven-roast potatoes until golden and then toss with parsley, salt and pepper.
Toss asparagus with a touch of olive oil, season and grill.
Assemble by placing grilled asparagus on a plate followed by 5 small dollops of guacamole on top.
Place potatoes on top of guacamole and then spread more guacamole on top of potatoes.
Top potatoes with shrimp, followed by sour cream and chive drizzle. Garnish with lemon zest and sprouts.