Ingredients
½ lb smoked slab bacon (cut ¼" thick)
½ of 1 ½ lb butternut squash
½ cup of chicken stock
1 lb peeled raw shrimp
3 cobs white or yellow corn (cut from cob)
½ cup green onion chopped
2 tbsn butter
Salt
Pepper
Paprika
Oregano
Parmesan cheese
Preparation
For Hash:
Cut squash in half - and remove skin Cut into ½" cubes Place in Microwavable bowl with sprinkle of salt, a little olive oil Microwave on high for 3-5 minutes til squash is slightly softened
Remove corn kernels from cob
Fry bacon in large frying pan til almost crisp. Set aside on paper towels - leave 3 tablespoons of bacon grease in pan. Chop bacon after it cools
Add corn & squash to pan - let cook on Med. To Med high for 5 minutes while stirring Toss in chopped bacon and green onion Reduce heat, add chicken stock and allow it to simmer for 3 minutes
For shrimp: heat pan with 1-2 tablespoons of butter sprinkle shrimp with salt, pepper, paprika, oregano sear shrimp on each side for 2 minutes or until cooked through
Spoon hash on to plate and arrange 5-6 shrimp on top of each Top with freshly grated parmesan
