Blackened Grilled Shrimp with Sweet Potato-Bacon Hash and
Cajun Remoulade - Serves 4
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- 16 shrimp, peeled and deveined
- Hash
- 2 cups sweet potato, diced and blanched
- 8 slices bacon, diced
- 1/2 cup green onion, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 tbs. vegetable oil
- Blackening Spice
- 5 tsp. paprika
- 1 tsp. oregano, dried
- 1 tsp. thyme, dried
- 1 tsp. cayenne pepper
- 1/2 tsp. black pepper, ground
- 1/2 tsp. white pepper, ground
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Creole Remoulade
- 1 1/2 cups mayonnaise
- 1/2 cup Creole mustard
- 1 tbsp. Worcestershire sauce
- 1/2 cup finely diced green onions
- 1 tbsp. capers, minced
- 1 tbsp. minced garlic
- 1/4 cup finely chopped parsley
- 1/2 tbsp. lemon juice
- salt and cracked black pepper to taste
Method
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Combine all ingredients for the Blackening Spice and use to dust the shrimp.
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Combine all ingredients for the Creole Remoulade and set aside.
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In a medium pan on high heat, sauté the onions (both), peppers, bacon and sweet potatoes.
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Cook until the sweet potatoes start to turn golden and the yellow onions become translucent.
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Season with salt and pepper.
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Divide the hash onto four plates, piling as high in the center of the plate as possible.
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Grill the shrimp and place on top of each pile.
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Finish each plate with a tablespoon of the Creole Remoulade sauce.
