SHRIMP HASH (for four)
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½ cup shrimp or chicken stock
2 teaspoons tomato paste
¼ cup whipping cream
1 large Yukon Gold potato, peeled and diced
3 tablespoons grapeseed or vegetable oil
2 tablespoons finely chopped onion
3 tablespoons diced green and red bell peppers
3 cloves garlic, minced
¼ cup fresh bread crumbs
2-1/2 tablespoons flour
2 tablespoons chopped parsley
½ teaspoon grated, each: lemon zest, orange zest
¾ pound raw shrimp, peeled, deveined, chopped
½ teaspoon salt
freshly ground black pepper
1 egg, beaten
- Combine stock, tomato paste and whipping cream in a small saucepan. Heat to a boil, then reduce heat to a simmer. Cook until reduced by half. Cool to room temperature.
- Meanwhile, boil potato in a saucepan of salted water to cover until just tender, about 10 minutes. Drain and set aside.
- Cook the onions in a skillet over medium high heat in 1-1/2 tablespoons of the oil until lightly browned. Add the peppers and cook until tender. Add the garlic and cook 1 minute. Add the cooked potato and cook until lightly colored, about 10 minutes.
- Remove the cooked vegetables to a bowl. Add the breadcrumbs, flour, parsley, lemon and orange zests and shrimp. Season with salt and pepper to taste.
- Add the egg and fold together until just combined. Shape the hash into cakes about 3 inches in diameter. At this point the cakes can be wrapped in plastic and kept in the refrigerator for up to 12 hours.
- When ready to serve, heat the remaining 1-1/2 tablespoons oil in a large skillet. Fry the cakes until golden, about 5 minutes per side. Serve with the sauce.
from Chef Patrick O’Connell of the Inn at Little Washington in Virginia, printed in the Chicago Tribune