A long stretch of traveling is in my future so grocery shopping is not high on my priority list. I already had my impulse buy shrimp that looked too good to pass up the last time I grocery shopped, a couple of purple sweet potatoes that were starting to sprout, and this Belgian leek that my friends at Melissa’s Produce sent me this week. Seriously Melissa’s, do you guys have a hidden camera in my house somewhere that tells you when I’m short of ingredients when I’m trying to make dinner? It seems like produce shows up here at the MOST opportune times.
One of my garden successes this year are my peppers. I have a whole bed of poblano, serrano and jalapeño plants just bursting with peppers. However, this is the only part of my garden that is not fenced in and Olive seems to think that these peppers are toys. She’s constantly snatching them off the plants, and carrying them around with her. I keep thinking one day she’ll eat one and learn her lesson, but no, she just tosses them around and bats them all over the yard like a ball.
I found a few ripe ones laying on the ground, so I washed them off, chopped them up, and tossed them in this hash to add a little zip!
Well the shrimp and sweet potato hash turned out great and The Haley’s live to eat another day. If you’re ever short on ingredients and need to whip up a quick dinner, I highly recommend hash. The formula is pretty simple
onion+potato+meat (or vegetables)=hash
If you want to get more specific, the recipe for shrimp and sweet potato hash is below!
Shrimp and Sweet Potato Hash
Seafood hash with shrimp and sweet potatoes
- 1 1/2 lbs raw shrimp peeled and deveined
- 2 medium purple sweet potatoes peeled and cut into 1/2 inch cubes
- 1 belgian leek finely chopped
- 1 small poblano chile diced
- 1 small serrano chile diced
- 2 cloves of garlic minced
- 1 tsp chile powder
- 1/2 tsp cumin
- 2 T fresh parsley chopped
- salt and pepper
- olive oil
Preheat oven to 375 degrees.
Spread sweet potato on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
Roast sweet potatoes for 25 minutes until they begin to soften.
Meanwhile over medium heat , heat 1T olive oil in a medium skillet.
Sprinkle shrimp with salt and pepper and add them to the pan. Cook until just opaque, turning once, about 5 minutes. Cool slightly then roughly chop.
In a large skillet heat 1T olive oil over medium heat. Add garlic, leeks and chiles to the pan. Cook, stirring occasionally, until vegetables begin to soften. Add sweet potatoes to the pan, and spread into an even layer. Sprinkle with chile powder and cumin. Continue cooking until the potatoes begin to brown and crisp. Add in chopped shrimp. Cook for 2 minutes more.
Stir in chopped parsley.
Serve topped with an egg prepared any style.