Best Shrimp And Roasted Sweet Potato Hash Stuffing Recipes

GARLIC ROASTED SHRIMP AND POTATOES

Steps:

• Preheat oven to 425 degrees F (218 degrees C)
• Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
• In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
• Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
• Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
• In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
• Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
• Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!

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 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.