Seasoned Shrimp Over Sweet Potato Cakes With Cilan Food

SWEET POTATO AND SHRIMP CAKES WITH NUOC CHAM

Steps:

• Combine potato and salt in a bowl; gently massage with your hands until potato mixture is moist and limp. Rinse potato mixture; drain. Place potato mixture in paper towels; squeeze to remove excess liquid. Place potato mixture, shallots, and shrimp in a bowl, stirring to combine. Stir in flours, 1/2 teaspoon fish sauce, pepper, and egg. Divide and shape potato mixture into 8 (3-inch) cakes.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons oil; swirl to coat. Add 4 cakes to pan; cook 2 minutes on each side or until golden brown and crisp. Remove cakes from pan. Repeat procedure with remaining 4 cakes and remaining 2 tablespoons oil. Keep warm.
• Combine sugar, 2 tablespoons water, juice, and vinegar in a bowl, stirring with a whisk until sugar dissolves. Stir in remaining 2 teaspoons fish sauce, carrot, garlic, and chile; let stand 15 minutes, or refrigerate up to 3 days.
• Serve potato cakes with sauce, lettuce leaves, cilantro, and mint.

POTATOES SAUTEED WITH SHRIMP

Steps:

• Fry potatoes in 3 T olive oil until browned and tender.
• Remove and keep warm.
• Add remaining oil to skillet, add shrimp.
• Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
• Return potatoes and mix well.

CAJUN SHRIMP BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
• In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
• Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
• Bake for 25 minutes.
• In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
• Mix well.
• Add the sausage and shrimp into the same baking dish as the corn and potatoes.
• Bake for another 15 minutes.
• Top with fresh parsley. Serve with lemon wedges and beer!
• Enjoy!

SEASONED SHRIMP OVER SWEET POTATO CAKES WITH CILAN

Steps:

• Sweet Potato Cakes - Place the shredded sweet potato in a strainer for about an hour, or until the majority of juices have drained. Using your hand, squeeze any remaining juices from the shredded sweet potato. Heat the olive oil in a pan on medium heat and saute the onion until soft and golden. In bowl, add sweet potato, sauted onion, egg, paprika, salt, and pepper. Mix well using your hands (get dirty!). Drop large spoonfuls of the sweet potato mixture into the pan, pressing each one down with the back of a spatula, creating round flat cakes. Cook for about 8 minutes a side, until golden brown and tender. Shrimp - Butterfly the shrimp by slicing down the spine (back) of the shrimp without splitting the shrimp. Place shrimp in a bowl and add garlic, vinegar, red pepper, and salt and pepper to taste. Let shrimp marinate for about 20 minutes. Heat olive oil in a pan, and then add the shrimp and marinade. Cover and let shrimp cook until they are pink. Cilantro Yogurt Sauce - Place yogurt and cilantro in a blender, mixing until well blended. For a thicker sauce, you can strain the yogurt overnight with cheesecloth. Use only fresh cilantro, as dried cilantro will not taste good. Serving - Divide sweet potato cakes among two plates; top with shrimp; and drizzle with the sauce. Garnish with green onions or chives.

SPICY SWEET POTATO & SHRIMP CAKES

Steps:

• In medium bowl, combine potatoes, red pepper, onion and cilantro. Stir in egg, shrimp, bread crumbs, jalapeno pepper and salt; shape into 12 patties.
• In 12-inch nonstick skillet, melt 3 tablespoons I Can't Believe It's Not Butter!® Mediterranean Blend spread over medium heat and cook 6 patties, turning once, 5 minutes or until lightly browned. Repeat with remaining Spread and shrimp cakes.

SWEET POTATO SHRIMP CAKES

Steps:

• In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.
• Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine.
• Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.
• In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately.

SHRIMP AND POTATO CAKES

Steps:

• Lemon aioli or Thousand Island dressing, for serving
• Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
• Remove from refrigerator and slowly add the flour, mixing well.
• Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
• Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.

EASY ONE PAN ROASTED SHRIMP AND VEGGIES

Steps:

• Pre-heat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.
• Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
• Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!