Corn Hash with Garlic Shrimp
Prep Time: 10 minutes
Cook Time: 8 minutes
Side dish Suggestion: Arugula salad tossed with fresh lemon juice and olive oil.
Reserved 2 cups summer corn hash (see recipe here)
2 teaspoons olive oil
6 pitted black olives, such as kalamata, each quartered
2 cloves garlic, minced
1 tablespoon minced fresh rosemary ( teaspoon dried)
1 dozen large shrimp, shelled and deveined
Salt and pepper to taste
Heat oil in a medium nonstick skillet over medium-low heat. Add olives, garlic and rosemary; saute for 2 minutes. Add shrimp and cook for 2 minutes. Stir in reserved corn hash and cook for 4 minutes, or until shrimp have just turned opaque. Season with salt and pepper to taste and spoon into two bowls.