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Paniolo Idaho® Potato Hash with Sautèed Shrimp and Dill Cream Sauce
Ingredients:
- Paniolo Idaho Potato Hash
- 2 tablespoons butter
- 1 cup smoked pork, diced
- 1 medium onion, diced small
- 1 1/2 teaspoon garlic, minced
- 4 cups Idaho Russet potatoes, cooked and mashed, warm
- 1 large egg
- 1/2 cup all-purpose flour
- 4 tablespoons oil, for frying
- To Taste: Salt and Pepper
- Sautèed Shrimp
- 1 lb extra jumbo shrimp (16-20 count)
- 2 tablespoons vegetable oil
- 1 tablespoon dry wine
- 6 tablespoons honey
- 1 lemongrass stalk, 2-inch piece, peeled and finely chopped
- 6 tablespoons hoisin sauce (sweet-spicy soybean-garlic sauce)
- 2 tablespoons chili garlic sauce
- 2 teaspoons black bean sauce with garlic
- To Taste: Salt and Pepper
- Dill Cream Sauce
- 1 tablespoon shallots, minced
- 1 tablespoon butter
- 1/2 cup white wine
- 2 cup heavy cream
- 1 tablespoon fresh dill, minced (or ½ teaspoon dried dill leaves)
- To Taste: Salt and pepper
Instructions:
Paniolo Potato Hash
- Heat butter and sauté smoked pork for 1 minute. Add onions and garlic and sauté for 2 to 3 minutes. Add to hot mashed potatoes and mix in 1 egg to bind. Add salt and pepper, to taste.
- Refrigerate for at least one hour or overnight before shaping into 16 small patties. Coat patties lightly with flour. Fry in oil on both sides at medium heat until crisp on the outside, about 3 1/2 minutes on each side.
Sautèed Shrimp
- Peel and devein shrimp before seasoning with salt and pepper.
- Heat oil in wok over medium-high heat. Sautè shrimp until halfway cooked. Add wine and flame off alcohol. Add honey, lemon grass and the remaining sauces. Simmer until shrimp are glazed.
Dill Cream Sauce
- In a small saucepan, sauté shallots in butter and wine for 8 minutes. Add cream, bring to a boil and reduce by half. Stir in dill and season with salt and pepper.
- To plate, place two paniolo potato hash on a plate and top with two pieces of shrimp. Drizzle with dill cream sauce before serving.
- Option: Serve with diced mango.
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