Appetizers / Snacks
Shrimp & Goat Cheese Tapas
Stack up grilled potatoes, goat cheese, and shrimp for an appetizer that could easily be the main attraction on the table. Take a new approach to bruschetta by using yummy slices of potato as the base — not bread. Simply coat the potato slices with a mixture of oil and paprika, then grill them just until cooked through and tender. Remember they need to remain sturdy enough to support toppings.
Those toppings are the best part, after all! Each potato slice gets a delicious dollop of goat cheese with herbs and almonds, as well as one grilled shrimp. Although the shrimp are served individually, it’s a good idea to thread them onto skewers for the prep process. This lets you brush on the paprika oil and arrange them on the grill most efficiently.
Test Kitchen Tips
Whether or not to remove shrimp tails is a matter of personal preference, but leaving them on provides a more dramatic appearance.
Preheat grill to medium-high. Brush grill grate with oil.
Whisk together olive oil and 1 tsp. paprika in a small bowl. Thread shrimp on skewers and brush with oil mixture. Pour remaining oil mixture over potatoes, turning to coat evenly. Grill potatoes until tender, 5–7 minutes per side. Grill shrimp skewers, covered, 2–3 minutes per side.
Beat together goat cheese, zest, orange juice, minced mint, minced parsley, garlic, cinnamon, and ⅛ tsp. paprika. Stir in almonds; season with salt and pepper.
To serve, spread cheese mixture onto potato slices. Top each with one shrimp; garnish with chopped mint and parsley.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 3g 15%
Cholesterol 30mg 10%
Sodium 161mg 6%
Carbs 7g 2%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.