BLACKENED SHRIMP ON KALE AND MASHED SWEET POTATOES WITH ANDOUILLE CREAM RECIPE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream Recipe image

A recipe for Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream : Spicy blackened shrimp served on blanched kale and mashed sweet potatoes all smothered in a tasty andouille cream.

Provided by @MakeItYours

Number Of Ingredients 20

1 pound sweet potatoes
1 tablespoon butter
1/4 teaspoon cinnamon
1 tablespoon oil
1 andouille sausage, diced
2 tablespoons onion, diced
2 tablespoons celery, diced
2 tablespoons bell pepper, diced
1 clove garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
1 cup heavy cream
1 teaspoon creole seasoning
1 tablespoon butter
1 pound shrimp, shelled and deviened
1 tablespoon oil
2 teaspoons creole seasoning
1 tablespoon butter
1 bunch kale, coarsely chopped
2 tablespoons parsley

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.

There are no comments yet!