Southern Shrimp, Corn, and Bacon Hash
Southern Shrimp, Corn, and Bacon Hash
Directions
- Put the potatoes in a medium sauce pan of salted water. Bring to a boil. Lower the heat; simmer until almost tender, about 5 minutes. Drain.
- In a large nonstick or cast-iron frying pan, cook the bacon until crisp. Remove the bacon from the pan and crumble it. Pour off and reserve all but 1 tablespoon of the fat from the pan. Add the onion to the pan and cook over moderate heat, stirring frequently, until browned, about 8 minutes. Remove the onion. In the same pan, heat the reserve bacon fat and blended oil over moderately high heat. Add the potatoes; let them cook, without stirring, for 6 minutes. Add 1/4 teaspoon of the salt, stir, and cook the potatoes until well browned, about 6 minutes longer. Add the onion and bacon and continue cooking until they are warm throughout, about 1 minute longer.
- In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne, and the remain 1/4 teaspoon salt over moderately low heat, stirring, until hot, about 5 minutes. Add the Shrimp and black pepper and cook, stirring, until warm through, about 2 minutes longer. Stir the shrimp mixture and 2 tablespoons of the chives into the potatoes until just combined.
- Serve topped with the remaining 1 tablespoon chives.
Ingredients
- 41-50 Bay Winds® Shrimp, Blanched, Peeled, Deveined with Tail-Off
- 3 oz Nature's Best Dairy® Cream Cheese
- 1/4 cup Nature's Best Dairy® Milk
- 3 tbsp Peak Fresh Produce® Chives, Fresh, chopped
- 1 Peak Fresh Produce® Onion(s), slivered
- 2 lb Peak Fresh Produce® Potato(es), White Diced
- 1 cup Peak Fresh Produce® Spinach, Baby
- 6 slices Ridgecrest® Bacon, Applewood Slice(s)
- 1 tsp Roma® Black Pepper, Cracked
- 1 pinch Roma® Cayenne Pepper
- Roma® Oil, Blended
- 1/2 tsp salt
- 1 cup West Creek® Corn, Yellow Kernels
- 1 1/2 tsp Worcestershire sauce
Chef Richard J. Camerota Sr. - Corporate Executive Chef, Performance Foodservice - Springfield
