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Seafood Hash

A seafood medley of shrimp, salmon, and scallops combined with roasted jalapeño gravy and fire-roasted corn is topped with hash brown potatoes and baked until golden brown. 

INGREDIENTS

1. 1 bag Pioneer® Roasted Jalapeno Cream Skillet Gravy Mix‚ (214161)
2. 15 prepared ears of corn
3. 3 lb. Salmon
4. 3 lb. Shrimp
5. 24 Sea scallops
6. 12 Celery stalks, diced
7. ¼ lb. Butter
8. 6 lb. Hash brown potatoes

INSTRUCTIONS

1. Remove husks from corn and grill over open flames, until lightly charred on all sides. Cool and remove corn from cob.
2. Grill seafood over open flame. Brush with butter during the grilling process.‚ 
3. Sauté celery in butter until soft. Remove from heat.
4. Quarter scallops. Chop shrimp and salmon into ½ inch cubes.
5. Pour mixture into 2 hotel pans sprayed with pan release.
6. Place seafood, celery, and corn in a large mixing bowl. Pour gravy over seafood mixture and gently fold.

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