Shrimp Tostados

I got this idea from Guy Fieri Food Cookbook. I took a few things out and added some of my own ideas to make it Irish Style. Thanks Guy! 

Makes 12

Ingredients:

Tostados

20oz                Frozen Spinach, Thawed

1tsp                 Red Bell Pepper, Finely Chopped

4                      Garlic Cloves, minced

2                      Large eggs

1/3                   Bread Crumbs

1tsp                 Black Pepper

½ tsp               Salt

3tbsp               Olive Oil

Topping:

1                      Russet Potatoes, medium size

1                      Purple Potatoes, medium size

1tbs                 Shallot, finely chopped

½ lbs                Shrimp, 21/25 count, cleaned and deveined

¼ cp                Chicken Stock

1tbs                 Black Pepper

Sauce:

1 tbs                Butter

1/8 cp              Plain Flour

5/8 cp              Milk (more may be need to smooth out mixture)

1oz                  Parsley

1                      Egg Yolk

To Taste          Hot Sauce - Suggest Scotty B's Sweet Habanero

Pinch               Salt & White Pepper

Preheat the oven to 250 F.

Making Tostadas: 

Put the Spinach in the strainer and press as much of the water out as possible. Wrap in a double paper towel and squeeze even more of the water out. Put the spinach in a medium bowel and mix the rest of the Tostadas ingredients.

Line a baking sheet with parchment paper. Form the spinach mixture into 12 round balls and flatten in round disc about ¼-inch thick. Note: this can be done ahead of time but be sure to put them in the refrigerator due to the egg.

In a large nonstick skillet (recommend cast-iron) over medium-high heat, heat oil. Add 3 spinach discs at a time and cook each side for about 3 minutes or until light brown with a crisp touch. Place them on a cook sheet line with paper towels and keep them warm in oven.

Peel the potatoes, cut into medium dice and add them to a saucepan of salted water. Bring to boil and cook until tender.

In the same skillet that you cooked the spinach in heat oil and add the shallots. Cook until translucent; add potatoes & chicken stock, mash together. Add pinch of Pepper.  Set aside in oven safe dish and place in oven.

While making the sauce below add your shrimp to the skillet on low heat and cook until firm and pink.

Making Sauce:

Gently melt the butter in a non stick saucepan. Don’t burn or sizzle. Medium heat.

Add the flour, salt, and white pepper.

Stir over gentle heat with a wooden spoon for a few minutes to let the flour cook. Uncooked flour has a very starchy taste and is grainy.

Add milk a dash at a time and mix with butter. Keep adding milk until a thickish creamy sauce is made. Cook sauce for 5 minutes over gentle heat, stirring to stop sticking.

Add hot sauce and raw egg yolk in a small bowel and mix well. Add to thick creamy sauce.

Add Parsley and stir.

Put Together:

Remove everything from the oven.

Place spinach disc on a serving plate. Spoon potatoes mixture on top of disc, place one or two shrimp on top of that and drizzle sauce over the top.

Enjoy