Grilled Shrimp And Sweet Potatoes Food

SHRIMP & SWEET POTATO SKEWERS

Steps:

• Preheat oven to 450°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Mix 1 tablespoons oil, rosemary and 1/2 teaspoon paprika; drizzle over potatoes. Toss to coat. Roast 25-35 minutes or just until just tender, stirring occasionally., On six metal or soaked wooden skewers, alternately thread shrimp and sweet potatoes; sprinkle with salt and pepper. Grill, covered, over medium heat 5-7 minutes or until shrimp turn pink, turning once., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and paprika until blended. Serve skewers with couscous and drizzle with lemon mixture.

MEXICAN SWEET POTATO AND TOMATO GRILLED SHRIMP BOWLS

Steps:

• Place shrimp in a wide shallow bowl or small zip-lock baggie and set aside. If using wood skewers, soak them in water now.
• In a small bowl, whisk together orange juice, orange zest (I love this zester!), olive oil, brown sugar, smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper to create the marinade. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 1 to 2 hours. Then thread shrimp onto skewers and discard marinade.
• Heat grill or grill pan to medium-high to high heat. Make sure grates are clean, and then oil them well. Set shrimp skewers on grates and grill for about 3 minutes per side, or just until shrimp are no longer opaque and have some nice char. Remove to plate.
• While the shrimp are marinating, preheat oven to 400°F.
• Place sweet potatoes on rimmed baking sheet. Drizzle with 1/2 tablespoon of the olive oil and toss to coat evenly. If you need to use a bit more olive oil, go ahead. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Toss again. Roast for 20 minutes and then stir. Roast for another 20 minutes, or just until sweet potatoes are nicely softened. Remove from oven and set aside.
• In a medium skillet over medium-high heat, heat remaining 1 teaspoon of olive oil. Add smoked paprika, cumin, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir to combine. Sauté for 3 minutes, stirring a couple times. Add diced tomatoes and turn down heat to medium. Simmer for 5 minutes, until thickened a bit. Fold in roasted sweet potatoes and heat for 1 minute. Divide mixture between 4 small bowls for appetizer sized portions, or 2 bowls for meal sized portions. Add 2 grilled shrimp to each smaller bowl or 4 grilled shrimp to each larger bowl. Sprinkle with chopped cilantro. Serve with your favorite tortilla chips for scooping, along with sour cream and guacamole.

GRILLED SWEET POTATOES WITH GARLICKY HERB SAUCE

Steps:

• Prepare a grill for medium-high level indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and leave the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. Replenish the charcoal as needed. (Be sure to consult the grill manufacturer's guide for best results.)
• Peel and cut the sweet potatoes into 2-inch chunks, then place them into a large bowl and set aside. Add the olive oil, vinegar, scallions, garlic, cilantro, 1 teaspoon salt and a generous grind of pepper to a blender. Blend until smooth. Reserve 1/3 cup of the sauce and pour the remaining over top of the sweet potatoes and toss until well coated.
• Cut four 22-inch long pieces of heavy-duty foil. Place two sheets on top of each other, then add half of the potatoes to the center. Fold the foil up and over the potatoes and seal tightly. Repeat with the remaining two pieces of foil and potatoes.
• Place the foil packs on the direct-heat side of the grill and grill for 10 minutes (do not open the foil packs-the potatoes need the steam to cook properly). Transfer to the indirect-heat side of the grill and continue cooking, turning the packs occasionally with grilling tongs, until the potatoes can easily be pierced with a fork, 25 to 30 minutes. Transfer to a platter and serve with the remaining chimichurri.

SWEET AND SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

BLACKENED SHRIMP WITH MASHED SWEET POTATOES AND ANDOUILLE CREAM

Steps:

• For the sweet potatoes, in a one-gallon saucepot, add the potatoes and cover with water. Bring to a boil and cook until fork tender. When cooked, strain potatoes. In a large bowl, while potatoes are still hot, add honey, butter, cinnamon, salt, and pepper. Mash together and reserve on stovetop with low heat.
• For the andouille cream, in a large saute pan with the olive oil, sweat the garlic and shallots. Add the celery and saute for one minute. Add the white wine, sausage, and thyme. Reduce for about one minute to half. Add heavy cream and reduce mixture by half again. Stir in Cajun seasoning and butter, saute for one minute. Stir in parsley and season. Be sure to remove thyme sprig before serving. Reserve on stovetop with low heat.
• For the shrimp, dredge shrimp in blackening spice. Season each side of the shrimp with salt and ground black pepper. In a hot saute pan with olive oil, pan sear shrimp. Be sure not to burn the blackening spice, or it will turn very bitter in taste.
• For the presentation, spoon the potatoes in the center of a serving plate. Then stand three shrimp on the potatoes, with the tails in on top. Lastly, spoon a portion of the andouille cream on top of the shrimp and potatoes.

GRILLED SWEET POTATOES

Steps:

• Cut two pieces of heavy duty foil, about 18 X 12 inches; place a potato half onto each piece of foil.
• Spread cut side with butter.
• Sprinkle with salt and pepper.
• Fold foil over potatoes and seal tightly.
• Grill covered, over medium hot heat for 50 minutes, or until tender, turning once.
• To serve, fluff potatoes with a fork and drizzle with honey.

GRILLED SWEET POTATOES, ONION, AND BELL PEPPER WITH THYME VINAIGRETTE

Steps:

• Prepare barbecue (medium heat). Whisk oil and thyme in small bowl to blend. Place sweet potatoes, onion, and bell pepper in large bowl. Drizzle with 1/4 cup oil mixture and toss to coat. Grill vegetables until tender and slightly charred, turning often, about 15 minutes for pepper and about 20 minutes for sweet potatoes and onion. Transfer vegetables to platter.
• Whisk vinegar into remaining oil mixture. Season vinaigrette with salt and pepper; drizzle over vegetables. Serve warm or at room temperature.

MINI SHRIMP & SWEET POTATO KABOBS

Steps:

• Preheat oven to 400°. Peel and cut potatoes into 1-inch cubes (about 24 cubes). Toss with 2 tablespoons oil, rosemary and 1/2 teaspoon chili powder. Transfer to a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until almost tender, stirring occasionally. Cool slightly., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and chili powder until blended. Reserve 2 tablespoons marinade for basting. Add shrimp to remaining marinade and toss to coat. Refrigerate, covered, 20 minutes., On each of 12 soaked wooden appetizer skewers, thread sweet potato and shrimp. Brush reserved marinade over kabobs; sprinkle with salt and pepper., Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.

GRILLED SHRIMP AND SWEET POTATOES

Steps:

• In a mixing bowl, combine all the ingredients for the spiced rum grilled shrimp. Thread shrimp on pre-soaked skewers. Let shrimp marinate for 30 minutes up to an hour.
• On a hot grill cooke shrimp 1-2 minutes on the first side then flip and bush shrimp with the marinade and cook second side about 30-45 seconds. Do not over cook. Place skewers on a platter.
• Boil sweet potatoes until fork tender. Set potatoes aside to cool. Remove skins and slice in 1/4 inch slices. Brush both sides of the sweet potatoes with extra virgin olive oil.
• In a small mixing bowl, combine maple syrup, lime juice and cinnamom. Whisk well.
• On a hot grill, cook potatoes 2-3 minutes on each side. Place grilled sweet potatoes on a warm platter.
• Drizzle the maple syrup mixture on the potatoes. Top off with the pecan pieces and goat cheese. Garnish with cilantro.

SPICY GRILLED SWEET POTATOES

Steps:

• Combine the spices in a small bowl (cumin, garlic powder, salt and red pepper). Mix.
• Put the sweet potato slices in a medium bowl and drizzle with olive oil. Toss to coat. Sprinkle with the spices and toss to coat evenly.
• Heat a stove-top grill or a large skillet over medium high heat. Remove briefly from heat, coat with cooking spray, and return to the heat. (The original recipe called for a grill, but I just use a skillet.).
• Place sweet potato slices in the skillet, flipping occasionally, so that they are grilled crispy on both sides. They take about 10 minutes to cook as long as they are properly sliced to a thin 1/4-inch thickness.
• When cooked, places in a serving bowl and sprinkle with the cilantro, if using. (The first several times I made this I had no cilantro, so did without. In the meantime I've made it with cilantro a few times, but it is just fine without it if you don't have any.).