Blackened Shrimp With Mashed Sweet Potatoes And Andouille Cream Food

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.

CRUNCHY SWEET BLACKENED SHRIMP

Steps:

• Melt butter in a frying pan over high heat. Add shrimp, honey, balsamic vinegar, mustard, dill, basil, and cayenne. Stir and season with salt and pepper. Cook until honey and balsamic vinegar start to bubble, about 5 minutes. Cover with a lid; cook, stirring occasionally, until liquid is completely reduced and shrimp are blackened in spots, about 10 minutes.

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.