Savory Paleo Southern Brunch: Creamy Shrimp and Asparagus Hash with Roasted Sweet Potatoes

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 lb fresh asparagus, trimmed and chopped
• 4 medium sweet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 1/4 cup onion, finely chopped
• 1/4 cup bell pepper, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (205°C). In a large bowl, toss sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20 25 minutes until golden brown and tender. Set aside. In a skillet over medium heat, add 1 tbsp of olive oil. Sauté onion, bell pepper, and garlic until fragrant and slightly softened. Add shrimp to the skillet, cook for 3 4 minutes until pink and cooked through. Remove from skillet and set aside. In the same skillet, add the asparagus and cook for 5 minutes or until tender. Stir in the coconut milk and bring to a simmer. Return shrimp to the skillet and gently toss to combine with the creamy sauce. Season with salt and pepper to taste. Remove from heat.

Chef’s Insight

The contrasting textures of the tender shrimp, crispy sweet potatoes, and soft asparagus create a delightful mouthfeel experience.

Notes

Make sure to use fresh ingredients for optimal flavor and texture.