Bertolli

Charlotte Seafood Recipe List

Town

710 W.Trade Street, Charlotte, NC 28202
704-379-7555

Shrimp and Black-Eyed Pea Hash with Fried Eggs & Apple Smoked Bacon

Serves 6

Ingredients for Shrimp and Eggs

1 lb 21-25 Shrimp, peeled (24 pieces)
3 cup diced Yukon Gold Potatoes (1/4" dice; cooked 1/2 way salted water)
6 free range Eggs
4 tbsp Bacon Fat or Butter
1 tbsp each chopped Tarragon, Parsley and Chives

Method for Dish

  • Render bacon slowly. When crisp add onion, peppers and garlic. Cook until soft.
  • Add peas and cover with water. Bring to a boil and reduce to simmer. Cook until peas are tender. Cool in liquid in ice bath.
  • Add cider vinegar and season slightly with salt and pepper.

    Ingredients for Apple-Smoked Bacon and Eggs

    1/2 lb Apple Smoked Bacon, cut in matchstick sized strips
    1 small Onion, diced fine
    1 Red Pepper, diced fine
    1 Green Pepper, diced fine
    2 tbsp chopped Garlic
    1 1/2 cups fresh Black-Eyed Peas (can substitute crowder, field peas, etc...Use frozen if fresh is not available. Do not use dried.)
    Water to cover
    3 tbsp Cider Vinegar

    To Plate

  • Saute shrimp 50% through 1/2 the butter.
  • Brown potatoes in the remaining 1/2. When potatoes are brown add peas with some liquid and heat through.
  • Add shrimp. Toss until shrimp are just done.
  • Add tarragon, parsley, and season with salt and pepper.
  • Cook eggs sunny side-up.
  • Divide hash evenly on six plates (be sure to put some liquid on each plate).
  • Place egg over the top of the hash and sprinkle with chives.

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