Indian Summer Hash

• 1/2 lb smoked slab bacon (cut 1/4" thick)
• 1/2 of 1 1/2 lb butternut squash
• 1/2 cup of chicken stock
• 1 lb peeled raw shrimp
• 3 cobs white or yellow corn (cut from cob)
• 1/2 cup green onion chopped
• 2 tbsn butter
• Salt
• Pepper
• Paprika
• Oregano
• Parmesan cheese

1. For Hash:
2. Cut squash in half - and remove skin
3. Cut into 1/2" cubes
4. Place in Microwavable bowl with sprinkle of salt, a little olive oil
5. Microwave on high for 3-5 minutes til squash is slightly softened
6. Remove corn kernels from cob
7. Fry bacon in large frying pan til almost crisp.
8. Set aside on paper towels - leave 3 tablespoons of bacon grease in pan.
9. Chop bacon after it cools
10. Add corn & squash to pan - let cook on Med. To Med high for 5 minutes while stirring
11. Toss in chopped bacon and green onion
12. Reduce heat, add chicken stock and allow it to simmer for 3 minutes
13. For shrimp:
14. heat pan with 1-2 tablespoons of butter
15. sprinkle shrimp with salt, pepper, paprika, oregano
16. sear shrimp on each side for 2 minutes or until cooked through
17. Spoon hash on to plate and arrange 5-6 shrimp on top of each
18. Top with freshly grated parmesan

bacon, butternut squash, chicken stock, shrimp, cobs white, green onion, tbsn butter, salt, pepper, paprika, oregano, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/indian-summer-hash-50085254 (may not work)