Sweet Potato, Pineapple, and Shrimp Hash– This hash is sweet, savory, and hits the spot when you want a little comfort food, a healthy option, and a great wine pairing partner!
Ingredients Yield: 4-6 servings
4 Large sweet potatoes (6-7 small if you can’t find large)
2 Red and Yellow bell peppers diced
1 Red onion diced
4 Cloves of garlic minced
10 Shrimp (I use frozen deveined shrimp, and thaw them first)
5 Pineapple spears
TT Cilantro
TT Salt and Pepper
Method of preparation:
- Preheat oven to 400 degrees
- Chop up sweet potatoes into small cubes, drizzle with a light coating of olive oil, and place in oven
- Roast the potatoes about 35 minutes
- During the roasting period, thaw the shrimp in room temperature water
- Dice the onion, peppers, and garlic and set aside
- Take a large skillet, with a coating of olive oil, and heat on medium
- Place the thawed shrimp into the pan, and just cook enough so both sides are that nice pink shrimp color
- Add in the vegetables, once the shrimp is just pink on both sides
- Continue to cook on medium so the shrimp does not burn or turn rubbery, but the garlic and onion will toast nicely
- Once the mixture is done, turn on low to keep warm until the potatoes are out of the oven
- Take the potatoes out, once desired roasting is complete, and place into a serving bowl
- Chop up the pineapple spears into small cubes and the cilantro chopped fine. Once this is done, place both into bowl with potatoes
- Stir in the shrimp and vegetable mixture, and drizzle lightly with a touch of olive oil
- Sprinkle with some salt and pepper
Leave A Comment