Blackened Shrimp On Kale And Mashed Sweet Potatoes With Andouille Cream 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.

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.

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.

CAJUN SHRIMP AND ANDOUILLE IN CREAM SAUCE

Steps:

• Heat large skillet to med-high heat.
• Add butter, melt.
• Add onion, green pepper, celery, garlic and basil.
• Saute until onions are transparent but not browned.
• Add sausage and saute until browned.
• Add tomatoes and cook 5 minutes or until soft.
• Add beer and water and boil until reduced by 1/3 to 1/2.
• Add heavy cream, salt and Cajun seasonings.
• Stir in shrimp and cook until pink; about 3-5 minutes.
• Allow sauce to thicken.
• If sauce is too thin you can add about a tsp.
• flour or cornstarch dissolved in 1/4 cup water to the sauce.
• Make sure to stir frequently while sauce is thickening to prevent lumping.
• This can be served over your favorite rice or pasta.

BLACKENED SWEET POTATO MASH

Steps:

• Prick the sweet potatoes with a fork, then put each one on a piece of foil. Drizzle with a little oil, season, then tightly wrap them. If you have a couple of smaller potatoes, wrap them together so they cook evenly.
• Carefully place directly onto the coals of a hot barbecue and cook for 35-40 mins until partly blackened and completely soft inside. To test, insert a skewer through the foil into the centre of the potato - it should go in easily. Alternatively, heat oven to 200C/180C fan/gas 6. Put the potatoes on the top shelf of the oven and roast for 45 mins, then heat the grill to its highest setting and grill for 5 mins, turning halfway, until slightly charred.
• Put the potatoes on a large platter and lightly mash with a fork, skins and all - they will fall apart easily. Drizzle over the lime juice and a good glug of extra virgin olive oil, and season well before topping with the spring onions. Serve with lime wedges on the side.

SWEET POTATO & ANDOUILLE HASH

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sausage; cook and stir until browned., Stir in remaining ingredients. Reduce heat to medium-low; cook, uncovered, 15-20 minutes or until potatoes are tender, stirring occasionally.