Blackened Shrimp Kale Salad With Roasted Sweet Potato Cilantro Lime Vinaigrette Tropical Crema 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.

KALE & SWEET POTATO SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
• In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
• Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
• In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
• In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
• Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
• Serve with more dressing if desired.
• Enjoy!

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.