Blackened Shrimp with Mashed Sweet Potatoes and Andouille Cream

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Mashed Sweet Potatoes:
  • 1 1/2 pounds sweet potatoes, peeled, diced
  • 1 1/2 pounds yukon gold potatoes, peeled, diced
  • 1 tablespoon honey
  • 1/4 pound (1 stick) butter
  • 1/2 teaspoon cinnamon
  • Salt and black pepper
  • Andouille Cream:
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallots
  • 2 tablespoons diced celery
  • 1/2 cup white wine
  • 4 ounces andouille, diced
  • 1 sprig fresh thyme
  • 1 cup heavy cream
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons butter
  • 1 tablespoon Italian flat-leaf parsley, chopped
  • Salt and black pepper
  • 12 shrimp, 10/20 size, peeled, tail on, butterflied
  • Blackening spice, to coat shrimp
  • 1/2 cup olive oil
  • Salt and black pepper
Directions

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.

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    Recipe courtesy of Food Network Kitchen