Up Town Spinach Salad With Spicy Asian Dressing

Name: Up Town Spinach Salad With Spicy Asian Dressing
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: 6 salads, 6 serving(s)
Ingredients: 1 lb fresh shrimp, peeled and devained; 1 teaspoon Old Bay Seasoning; 1 egg, beaten; 20 ounces Simply Potatoes® Shredded Hash Browns; 6 hard-boiled eggs, peeled and cooled; 1 tablespoon salt; 2 teaspoons black pepper; 48 ounces canola oil; 6 ounces Baby Spinach; 1/2 cup red bell pepper, diced; 1/2 cup green onion, diced; 1 pint grape tomatoes; 1/2 cup Thai sweet chili sauce; 3 tablespoons white wine vinegar; 1 tablespoon extra virgin olive oil

Submitted by brbrca

"Ready, Set, Cook! Special Edition Contest Entry: Don't be scared of this recipe.It was harder to descripe and type then to make. This recipe is a twist on a scotch egg. When I saw the contest I thought why not. I made it and served it as a main dish. I thought it was great. You could serve it as a salad corse by using half of an egg and less spinach. The sweet chilli sauce is found on the Asian isle of most grocery stores."

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Ready In:: 53mins
Ingredients:: 15
Yields:: 6 salads
Serves:: 6

ingredients

1 lb fresh shrimp, peeled and devained
1 teaspoon Old Bay Seasoning
1 egg, beaten
20 ounces Simply Potatoes® Shredded Hash Browns
6 hard-boiled eggs, peeled and cooled
1 tablespoon salt
2 teaspoons black pepper
48 ounces canola oil
6 ounces Baby Spinach
¹⁄₂ cup red bell pepper, diced
¹⁄₂ cup green onion, diced
1 pint grape tomatoes
¹⁄₂ cup Thai sweet chili sauce
3 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil

directions

Mix the salt and pepper to together in a bowl and set aside.
Pat the shrimp dry and place them in a food processor. Add in the old bay and pulse gently til you get a corse ground texture. Divide the shrimp into 6 portions.
On your counter line up your hard cooked eggs, the shrimp,the beaten egg in a cereal bowl, and 2 dinner plates. Spread the hash browns out on one plate and season them with a couple of pinches of the salt and pepper mixture.
Place a boiled egg in your palm and cover it completely with a portion of shrimp. Roll it in the beaten egg and set it on top of the hash browns. Repeat with the rest of the boiled eggs. Press as many of the hash browns as you can around the eggs, forming a ball. Set them on the clean plate and chill until the oil is ready. Save the left over hash browns.
Heat the canola oil to 350. in a large deep heavy pot or a deep fryer.
In a small pot whisk together the chilli sauce, white wine vinager, and extra virgin olive oil and set over a low heat to warm.
When the oil is hot place 2 to 3 of the eggs gently into the pot,do not crowd them. Cook for 4 minutes, turning once half way though. Place on a cooking rach and sprinkle with the salt and pepper mix while hot. Remove any loose hash browns to the rack also. Repeat till all the eggs are done. Fry the leftover hash brown up and drain.
Toss the spinach, red bell pepper,and green onions with 1/3 cup of the warm dressing. Pile the spinach onto 6 salad plates. Sprinkle on the tomatoes and loose hash browns. Cut the eggs in half and place them in the center of the spinach, yolk side up. Sprinkle them with salt and pepper mix and serve them with the extra dressing on the side.