GULF SHRIMP HASH
Typically, picadillo, a pork or beef hash with potatoes, is served in
a flour tortilla or used to fill chiles rellenos (stuffed chilies that
are dipped in an egg batter and fried). This picadillo, which is made
with shrimp and pork sausage, may be used either as a filling for
chilies or as an accompaniment to fried eggs or omelets. In all cases,
a tomato-based relish such as pico de
tomato and green chili relish goes well.
1 cup yellow
or red onion, minced
potato, boiled and diced
(about 1/2 cup) bulk pork sausage
diced red bell pepper
green chili or poblano
roasted, peeled and diced
1/4 cup corn
2 cups (1
pound), raw Gulf shrimp
minced fresh oregano or 1/2 teaspoon dried leaf oregano
1/3 to 1/2
cup heavy cream (optional)
2 tablespoons oil and 1 tablespoon butter in a large skillet over
medium-high heat. Add garlic and onions and sauté 1 to 2 minutes. Add
the potato and sauté, turning potatoes frequently, until crisp, about
3 minutes. Remove and set aside.
Spread the sausage in the same skillet, breaking apart with a fork.
Sauté until browned. Stir in the red pepper, green pepper or chili,
corn if using, and shrimp and sauté until the shrimp turns pink Stir
in oregano and season to taste with salt and pepper. Cool.
ready to serve, mix in the cream if using. Shape the hash into patties
and sauté until crisp in the remaining butter and oil or bake the hash
in a buttered pan and serve with fried eggs. It may also be used to
stuff bell peppers or roasted poblano chilies.