Shrimp And Roasted Sweet Potato Hash Stuffing Recipes

SHRIMP AND ROASTED SWEET POTATO HASH STUFFING

Steps:

• Preheat oven to 425 degrees. In a large bowl toss potatoes with 4 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon black pepper. Spread potatoes on two or three large baking sheets, leaving space between chunks so they can brown. Roast, tossing occasionally and changing position of baking pans so potatoes cook evenly, until potatoes are golden, crisp around edges, and tender, about 35 minutes.
• In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add onions, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 10 minutes. Add garlic, jalapeños and chili powder and cook 2 minutes more. Add shrimp and remaining teaspoon salt. Cook, tossing occasionally, until shrimp is just opaque, about 5 minutes.
• Pour in lime juice and scrape up any browned bits from bottom of skillet. Combine shrimp mixture with sweet potatoes in a large bowl and stir in the cilantro. Taste and add more lime juice and salt, if necessary.

SWEET POTATO HASH

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

SAVORY SWEET POTATO HASH

Steps:

• Place sweet potato in a microwave-safe bowl; add water and salt. Microwave until partially softened, 2 to 3 minutes; drain.
• Heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. Stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. Cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. Cook and stir until brown sugar is dissolved, 1 to 2 more minutes.

JACK DANIELS SWEET POTATO HASH

Steps:

• Preheat the oven to 400 degrees. Julienne and cook the bacon in a sauté pan over medium heat until crisp. Remove the bacon, reserving the rendered fat. Peel and dice the sweet potatoes. Toss them in the rendered bacon fat, lay them flat on a non-stick cookie sheet and roast until lightly browned and cooked through, about 20 minutes.
• Peel and julienne the onion. Season with salt and pepper. Heat 2 tablespoons butter in a sauté pan over low flame. Add the onions and cook them until well caramelized, about 20 minutes. Deglaze the pan with Jack Daniels. Let the liquid simmer until it is reduced by half. Swirl in the remaining two tablespoons butter.
• Toss together the crisp bacon, roasted sweet potatoes and caramelized onion mixture. Season to taste with salt and pepper and garnish with scallions.

SHRIMP STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.
• Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
• Place the butter in a large bowl.
• Remove the potatoes from the oven and slice each potato in half.
• Gently scoop out the potato and place in the bowl.
• Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.
• Fold the shrimp and both cheeses into the mixture.
• Gently stuff the mixture back into the potato shells, making sure not to break them.
• Pile the mixture as high as you can on top of the potato shells.
• Sprinkle each potato with cheese and paprika for color.
• Bake in the oven for approximately 20 to 30 minutes until browned on top.

SHRIMP WITH CORIANDER AND MUSTARD SEEDS AND SWEET-POTATO HASH

Steps:

• For the hash, blanch the potatoes in separate pots until nearly tender. Drain and set aside. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the onion and saute until translucent. Add the white potato and 2 teaspoons of oil and saute until potato begins to brown. Add the sweet potato and cook until potatoes are tender. Season with salt and pepper and stir in the orange peel and parsley. Keep warm.
• For the shrimp, heat the oil in a large skillet over medium-high heat. Season the shrimp with the 1/2 teaspoon of salt and pepper. Add to the skillet in a single layer, sauteing 1 minute. Turn and cook 1 minute more. Pour off most of the oil and toss the garlic with the shrimp. Stir in the clam juice. Remove the shrimp with a slotted spoon and keep them warm.
• Add the seeds and butter and simmer over high heat until slightly thickened and emulsified, about 3 minutes. Remove from heat and stir in the lime juice, cilantro, cayenne and salt and pepper to taste.
• Arrange the hash in the center of the plates, surround with the shrimp, pour the sauce over them and serve.