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.

SHRIMP BOIL STUFFED POTATOES RECIPE BY TASTY

Steps:

• In a medium bowl, toss the shrimp with the Tasty™ Jazzy Seasoning Mix and 1 teaspoon of olive oil until well coated. Set in the refrigerator to marinate while the potatoes cook.
• Prick the potatoes all over with a fork, this allows the steam to escape as they cook. Drizzle with 1 teaspoon of olive oil and a pinch of salt and rub to coat all over. Place the potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave at full power for 5 minutes. Check for doneness, if still tough, flip over and cook for an additional 5 minutes at full power. Continue to cook in 1-minute intervals until all the potatoes are fork tender.
• Using a paring knife, cut off a third of each potato lengthwise and scoop the flesh into a large bowl, leaving a ¼-inch thick shell. Discard the skin from the smaller potato trimmings.
• Add the sour cream to the potato flesh and mash until no clumps remain.
• Preheat the oven to 350°F (175°C).
• Melt the butter in a medium saucepan over medium-high heat. Add the red onion, celery, corn and sauté for 5-7 minutes, until tender. Push the vegetables to one side of the pan, then add the shrimp to the other side. Cook the shrimp for 1-2 minutes on each side, until just cooked through.
• Add the shrimp and vegetables to the bowl with the mashed potatoes, along with half of the cheddar cheese. Gently mix to combine.
• Spoon the filling into the potato skins and top with the remaining cheddar cheese.
• Bake for 5-7 minutes, until the cheese is melted and lightly browned.
• Transfer the potatoes to a serving plate and serve.
• Enjoy!

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.