SHRIMP HASH (for four)

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

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1. 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.

2. Meanwhile, boil potato in a saucepan of salted water to cover until just tender, about 10 minutes. Drain and set aside.

3. 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.

4. 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.

5. 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.

6. 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