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Shrimp and Potato Appetizers

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“Ready, Set, Cook! Special Edition Contest Entry: Bacon wrapped shrimp top a cheese filled potato cake. These can be made in mini muffin cups or full-size cups depending on the size of your shrimp.”
36 pieces

Ingredients Nutrition

  • 0.5 (32 ounce) package Simply Potatoes® Shredded Hash Browns, thawed
  • 2 eggs, lightly beaten
  • 1 teaspoon rosemary
  • 1 (6 1/2 ounce) containerboursin spinach & artichoke gourmet spreadable cheese
  • 36 shrimp, peeled and deveined (51-60 size)
  • 3 green onions, sliced
  • 18 slices bacon, cut in half


  1. Mix together potatoes, eggs, green onions, and rosemary. Place a spoonful of potato mixture into greased mini muffin cups. Set aside.
  2. Wrap shrimp with bacon and secure with toothpick. Place on broiler pan so fat can drip away.
  3. Bake potatoes and shrimp at 350 for about 10 minutes until bacon and potatoes begin to brown. Remove from oven.
  4. Top each potato cake with a dollop of Borsin cheese. Remove toothpick from shrimp and place on top of cheese. Return to oven and cook until bacon is cooked and cheese has melted, approximately 5 minutes longer.
  5. Adjust cooking times as necessary if using larger muffin cups.

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