BLACKENED SHRIMP ON KALE AND MASHED SWEET POTATOES WITH ANDOUILLE CREAM
Spicy blackened shrimp served on blanched kale and mashed sweet potatoes all smothered in a tasty andouille cream.
Time 1h10m
Yield 4
Number Of Ingredients 20
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.
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