Corn Hash with Garlic Shrimp

Corn Hash with Garlic Shrimp
Servings: 2 Prep 10 mins Cook 8 mins Start to Finish 18 mins


  • Reserved 2 cups summer corn hash (
  • 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
  • Side dish Suggestion: Arugula salad tossed with fresh lemon juice and olive oil.

Make It

1. Heat oil in a medium nonstick skillet over medium-low heat. Add olives, garlic and rosemary; saute for 2 minutes.

2. Add shrimp and cook for 2 minutes. Stir in reserved corn hash and cook for 4 minutes, or until shrimp have just turned opaque.

3. Season with salt and pepper to taste and spoon into two bowls.