Blackened Shrimp With Mashed Sweet Potatoes And Andouille Cream Recipes

BLACKENED SHRIMP ON KALE AND MASHED SWEET POTATOES WITH ANDOUILLE CREAM

Steps:

• Bake the sweet potatoes in a preheated 400F/200C oven until tender, about an hour.
• Scoop out the inside and mash in the butter and cinnamon and set aside.
• About a half an hour in, heat the oil in a pan over medium-high heat.
• Add the sausage and saute for 3 minutes.
• Add the onion, celery and bell pepper and saute for 2 minutes.
• Add the garlic and thyme and saute until fragrant, about half a minute.
• Add the wine and deglaze the pan.
• Add the cream and creole seasoning and simmer to reduce by half, about 5 minutes.
• Mix in the butter, remove from heat and set aside.
• Toss the shrimp in the oil and the creole seasoning to coat.
• Melt the butter in another pan over medium heat-high heat.
• Add the shrimp and saute until cooked, about 1-3 minutes per side and set aside.
• Blanch the kale in boiling water until tender, about 2-3 minutes and drain.
• Divide the sweet mashed potatoes across four plates and top with the kale, shrimp and andouille cream and garnish with parsley.

BLACKENED SHRIMP

Steps:

• Place shrimp in a bowl. Season with blackened seasoning.
• Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.

BLACKENED SHRIMP

Steps:

• Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!) Dredge shrimp through the mixture.
• Place a large skillet over a very high heat, and melt the butter.
• Place the shrimp in the skillet and turn heat down to medium.
• Cook on both sides for approximately 7 minutes (maybe less) each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done.
• Optional – sprinkle the vegetables with the spice mix and sauté in the butter in the same skillet.
• Serve with lots of garlic bread and ice-cold beer or chilled white wine.

BLACKENED SWEET POTATO MASH

Steps:

• Prick the sweet potatoes with a fork, then put each one on a piece of foil. Drizzle with a little oil, season, then tightly wrap them. If you have a couple of smaller potatoes, wrap them together so they cook evenly.
• Carefully place directly onto the coals of a hot barbecue and cook for 35-40 mins until partly blackened and completely soft inside. To test, insert a skewer through the foil into the centre of the potato - it should go in easily. Alternatively, heat oven to 200C/180C fan/gas 6. Put the potatoes on the top shelf of the oven and roast for 45 mins, then heat the grill to its highest setting and grill for 5 mins, turning halfway, until slightly charred.
• Put the potatoes on a large platter and lightly mash with a fork, skins and all - they will fall apart easily. Drizzle over the lime juice and a good glug of extra virgin olive oil, and season well before topping with the spring onions. Serve with lime wedges on the side.