Old Bay Shrimp Stacks are like a seafood boil in a bite. Flavorful shrimp and corn atop a roasted potato slice makes for the perfect party pleasing appetizer.
| 1 large Russet potato | |
| 1/2 cup sweet corn kernels | |
| 1/2 pound 31-40 ct cooked shrimp, peeled and deveined | |
| 2 Tbsp. olive oil | |
| 1 1/2 tsp. Old Bay seasoning | |
| Fresh parsley for garnish | |
| 1/2 cup mayonnaise | |
| 1 tsp. garlic powder | |
| 2 Tbsp. chopped chives | |
| 1 tsp. dijon mustard | |
| Juice of 1/2 lemon |
Developed by Cara Harbstreet, RDN, of Street Smart Nutrition
| 1. | 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. |
| 2. | Wash and dry the potato. Using an mandolin, slice crosswise into thin slices (1/4″ thick). |
| 3. | 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 1/2 Tbsp. of the chopped chives. |
| 4. | 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. |
| 5. | 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. |
| 6. | Combine mayonnaise, garlic powder, remaining chives, dijon mustard, and lemon juice in a small bowl. Mix well, then serve with the shrimp stacks for dipping. |
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