Spicy Shrimp, Sweet Potato Puree, Exotic Salsa

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Spicy Shrimp, Sweet Potato Puree, Exotic Salsa

A beautiful bite I made recently was spicy shrimp served on a scallop shell with sweet potato puree and an exotic salsa. It served perfectly as a hors d’oeuvre as the scallop shell was easy to pass around. The shrimp, deliciously seasoned with chili powder and salt, is simple to prepare yet still has that ‘wow’ factor you’re looking for in the kitchen. You only need to cook the shrimp two minutes on each side. I know, you may be thinking chili powder is a little too spicy, but the shrimp come out with a delightful mild kick and are perfectly evened out by the puree and the salsa. Sweet potato is a great addition to the dish with all of the nutrients and flavor it provides. The sweet potato puree is a little spicy, and the exotic salsa adds a colorful, fruity crunch to the dish. Made with mango, nectarine, jalapeno, red onion, lemon juice and hot sauce, this salsa matches with the spicy shrimp perfectly. If I do say so myself, the scallop shell smeared with the sweet potato puree and topped with three shrimps, the sweet salsa and a little dollop of guacamole looked absolutely stunning. A true photo opportunity!

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Ingredients: shrimp, potato, mango, nectarine, onion, lemon, jalapeño, chili powder, cumin, salt, olive oil, lime.

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Peel sweet potato.

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Dice it into medium cube.

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Boil potatoes in well salted water until fork-tender.

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Transfer potatoes into food processor. Season with chili powder and salt, add butter and few tablespoons of cooking water. Process until smooth, keep adding water if needed. Puree shouldn't have any lumps and be very smooth.

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Peel and devein shrimp. Wash it and dry with paper towels, transfer to a bowl.

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Drizzle shrimp with olive oil.

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Season with chili powder and salt, massage with your hands. Let it marinate for at least 20 minutes.

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Heat a large frying pan over medium heat. Add oil to the pan and sear shrimp for 2 minutes on each side.

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To assemble, smear a tablespoon of potato puree onto the shells.

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Top with three shrimps each.

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Add a teaspoon of guacamole and 1/2 teaspoon of exotic salsa (recipe is in the recipe box).

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Arrange shells on a platter. Sprinkle with extra chili powder and finishing salt on top, I like to use black lava sea salt for its dramatic color & unique taste. Scatter cilantro leaves and lime wedges, serve right away!

 

Bon Appétit!
Svitlana

Spicy Shrimp, Sweet Potato Puree, Exotic Salsa

recipe details

Serves 6-8

Ingredients

For the shrimp
  • 1 lb. wild-caught large shrimp, peeled, deveined
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • Salt
  • Olive oil
For the sweet potato
  • 1 medium sweet potato, peeled, cubed
  • 1/2 teaspoon chili powder
  • 1 tablespoon butter
  • Salt
For the exotic salsa
  • 1/2 mango, peeled, finely diced
  • 1/2 nectarine, finely diced
  • 1/2 jalapeño, finely diced
  • 1/4 onion, finely diced
  • 1 teaspoon cilantro, finely chopped
  • 1/2 teaspoon lemon juice
  • 5 dashes hot sauce (optional)
  • Salt
To garnish
  • 6-8 teaspoons guacamole (recipe attached)
  • cilantro leaves
  • lime wedges
  • finishing salt, I like black lave sea salt

Directions

  1. For the potatoes: Boil potatoes in well salted water until fork-tender. Transfer potatoes into food processor. Season with chili powder and salt, add butter and few tablespoons of cooking water. Process until smooth, keep adding water if needed. Puree shouldn't have any lumps and be very smooth.
  2. For the shrimp: Drizzle shrimp with olive oil. Season with chili powder and salt, massage with your hands. Refrigerate and let it marinate for at least 20 minutes.
  3. Heat a large frying pan over medium heat. Add oil to the pan and sear shrimp for 2 minutes on each side. Set aside.
  4. To make exotic salsa: Add mango, nectarine, onion, jalapeño, cilantro, lemon juice and salt, mix to combine. Taste and adjust seasoning if needed.
  5. To assemble: To assemble, smear a tablespoon of potato puree onto the shells. Top with three shrimps each. Add a teaspoon of Guacamole and 1/2 teaspoon of exotic salsa.Arrange shells on a platter. Sprinkle with extra chili powder and finishing salt on top, I like to use black lava sea salt for its dramatic color & unique taste. Scatter cilantro leaves and lime wedges, serve right away!

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