Shrimp Jambalaya Hash Recipe 
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Shrimp Jambalaya Hash

1 cup red potato, peeled and diced 1/2 inch
1 cup sweet potato, peeled and diced 1/2 inch
3 tablespoons olive oil
8 large shrimp, peeled, de-veined, cut into 1/2-inch pieces
6 ounces andouille sausage, chorizo or other fully cooked
smoked spiced sausage, diced 1/2 inch
1 medium yellow onion, diced 1/2 inch
1 small red bell pepper, seeded, diced 1/2 inch
1 small yellow bell pepper, seeded, diced 1/2 inch
2 cloves garlic, minced
6 scallions, chopped (1 cup)
1/2 teaspoon coarse (kosher) salt
1/2 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.

Per serving: 423 calories, 16 g protein, 31 g carbohydrate, 27 g fat, 4 g fiber, 61 mg cholesterol, 706 mg sodium

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