A delightful appetizer featuring crispy potato rounds, succulent shrimp, and a creamy spinach topping.
Boil the potatoes in a saucepan of water until slightly tender, about 10 minutes.
Ensure the potatoes are not overcooked to maintain their shape when sliced.
Slice the potatoes into rounds and grill them on a hot griddle until golden on both sides.
Brush the griddle with a little oil to prevent sticking.
Blend the spinach, cream cheese, garlic powder, salt, and pepper in a mixing bowl until smooth.
Use a food processor for a smoother consistency.
Season the shrimp with paprika and olive oil, then grill on the griddle until pink and cooked through.
Turn the shrimp halfway through cooking for even grilling.
Halve the cherry tomatoes and set aside for topping.
Choose ripe tomatoes for the best flavor.
Assemble the stacks by layering a potato round, a dollop of spinach cream, a cherry tomato half, and a grilled shrimp.
Secure the stacks with a toothpick if needed for stability.
Serve the stacks on a platter and enjoy.
Garnish with fresh herbs like parsley for added color.
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