1 tablespoon vegetable oil
1 large onion, thinly sliced
2 cloves garlic, minced
3 medium potato, peeled and sliced
4 tablespoons butter
1 tablespoon Italian seasoning
Heat petite shrimp - spray with vegetable oil and squeeze in-cup until evenly coated. Add oil and fry for 10 minutes on each side. Brown on all sides, turn, and hold fish tightly if you prefer. Transfer to a 3/4 cup mold. Set aside.
Cut into 1-inch slices and arrange on a foil prepared baking sheet. Toast potatoes with butter or margarine in microwave oven for about 3 minutes. Meanwhile, heat Italian seasoning in microwave oven for about 20 seconds. Transfer to a food item or cooling bowl. Mix thoroughly, turning once. Cook uncovered in microwave/water until crisp but not over-cooked. Serve with fondue sauce, breads or stuffed mozzarella cheese.