Yield: twelve portions
- 2 lb. redskin potatoes, peeled and julienne or grated
- 1 c. fennel, julienne or shredded
- 1 c. leeks, julienne, washed
- 1 1/2 tsp. black pepper, ground
- 1 1/2 tsp. salt
- as needed salad oil
- as needed clarified butter
- 1/4 c. virgin olive oil
- 1/4 lb. baby spinach
- 1 tsp. oregano, fresh, stripped and chopped
- 1/2 lb. raw or cooked shrimp, tails removed, cut in half lengthwise
- 1/2 lb. imitation crabmeat, shredded
- 1/2 c. pimentos, sliced
- 1/4 c. kalamata olives, pitted, chopped
- 1 c. Parmesan cheese, shredded
- 1 c. mozzarella cheese, shredded
- to taste fresh ground black pepper
- Combine potatoes, fennel and leeks with salt and pepper.
- Squeeze any excess water (caused by contact with salt) from potatoes before frying them.
- Over high heat, preheat a large non-stick sauté pan.
- Add some oil or butter, and place half of the potato mixture in a thin layer into the pan. Cook until the undersides are golden brown on the edges, then flip and repeat the process with the rest of the potatoes until they are golden and crisp on both sides. Hold the potatoes on a cookie or baking sheet.
- Heat a large sauté pan over high heat. Add the olive oil and the shrimp, if it is raw, and cook it until it is just pink in color. Add the spinach and the oregano and cook until just wilted. If the shrimp is pre-cooked, you may keep it cold until you are ready to assemble the potato crisp.
- Layer an even portion of spinach, shrimp, crab, pimento, and olives over the potato crisps and top with the cheeses. Season the crisp with fresh ground pepper.
- Bake at 375° for about 10 minutes or until the cheese on the crisp is melted and bubbly. Use your broiler to brown the cheese if desired.
- Allow the crisp to cool for 1 minute, then cut into wedges and serve warm.