Crisp Potato Lasagna with Sautéed Shrimp and Wild Mushrooms

Ingredients

2 Idaho potatoes, peeled and julienned, do not wash off the starch
16 Small shrimp, cleaned, split in half lengthways
8oz. Assorted mushrooms
3ea. Garlic cloves
3ea. Shallots, peeled
3oz. Oil, for sautéing
4oz. Olive oil
2oz. Reduced chicken stock
2T Sherry vinegar
1 t. Fresh sage, thyme, oregano and chives
Salt and Pepper

Directions

Crisp Potato Lasagna with Sautéed Shrimp and Wild Mushrooms
Serves 4

2 Idaho potatoes, peeled and julienned, do not wash off the starch
16 Small shrimp, cleaned, split in half lengthways
8oz. Assorted mushrooms
3ea. Garlic cloves
3ea. Shallots, peeled
3oz. Oil, for sautéing
4oz. Olive oil
2oz. Reduced chicken stock
2T Sherry vinegar
1 t. Fresh sage, thyme, oregano and chives
Salt and Pepper

For the Sherry Vinaigrette:
Pan roast garlic and shallots over medium heat until caramelized and tender. In a blender puree garlic and shallots with chicken stock and sherry vinegar. While blender is on low, slowly add olive oil to emulsify. Season with salt and pepper. Add in thyme, oregano and chives. Set aside.

For the Potato Lasagna:
Over moderate heat, use 2T oil for sautéing. Make 12 potato cakes 3" in diameter and 1/8" thick. Sauté till crisp on both sides, season with salt and pepper. Remove and drain on paper towel, set in warm area.

For filling:
Heat 2T oil on high heat. Sauté mushrooms. Season and remove from pan. Add 2T more oil and over high heat sauté shrimp. Season. Add back mushrooms, season and add sage. Remove from heat and add in 2oz of the Sherry Vinaigrette.
Alternate 3 layers of potatoes with 2 layers of filling in center and drizzle additional vinaigrette around plate.