| 184 | 185 | 186 | 187 | 188 |
| 1 | 54 | 109 | 163 | 217 |
|
Shrimp Jambalaya Hash
1
1
3
8
6
cup red potato, peeled and diced 1/2 inch
cup sweet potato, peeled and diced 1/2 inch
tablespoons olive oil
large shrimp, peeled, de−veined, cut into 1/2−inch pieces
ounces andouille sausage, chorizo or other fully cooked
smoked spiced sausage, diced 1/2 inch
medium yellow onion, diced 1/2 inch
small red bell pepper, seeded, diced 1/2 inch
small yellow bell pepper, seeded, diced 1/2 inch
cloves garlic, minced
1
1
1
2
6
1
1
scallions, chopped (1 cup)
/2 teaspoon coarse (kosher) salt
/2 teaspoon black pepper
In 1 1/2−quart saucepan, place potatoes and enough cold water to cover by 1 inch; boil 2 to 3 minutes,
until partially cooked. Drain; transfer to paper towels and blot dry.
In large skillet, heat oil over high heat. Add shrimp; sauté 30 seconds, just until they start to turn pink
but are still raw in middle. Remove with slotted spoon; transfer to small bowl.
Add sausage and onion to skillet; sauté 6 minutes, until sausage and onion start to brown. Add
potatoes, peppers and garlic; sauté 6 minutes, until vegetables begin to brown. Add shrimp and
scallions; sauté 1 minute, until shrimp are cooked through. Season with salt and pepper.
Makes 4 servings.
Shrimp Jambalaya Hash
176
Page
Quick Jump
|