Sweet
Potato Slice with Shrimp and Garlic Cream Sauce
recipe and photograph created by www.finedinings.com
Recipe Type: first course, shrimp, sweet potato, cream, appetizer
Prep Time: 15 min
Total Time: 15 min
Serves: 2
Ingredients:
1 large plump sweet potato, peeled, sliced horizontally 3/4-inch thick
2 tablespoon butter, divided
Salt and pepper to taste
2 raw shrimp, shelled, deveined, tails intact (16 - 20 count)
1 tablespoon hazelnuts, toasted, chopped finely
1 garlic clove, minced
1/4 cup heavy cream
Instruction:
Use a cookie cutter of your choice to cut sweet potato slices
into an interesting shape, I used a star. Place them in a saucepan and
gently boil in salted water. When they are tender but still
firm, remove from heat and carefully drain.
Transfer cooked sweet potato slices to a skillet over medium heat with 1
tablespoon butter and sauté both sides until nicely
brown. Remove from skillet, keep warm with a
foil tent.
Coat shrimp with chopped hazelnuts, sauté in same
skillet with the remaining 1 tablespoon butter until
shrimp turn pink, do not overcook.
Place minced garlic, heavy cream, salt and pepper in a small
saucepan, bring to a boil. When the garlic cream sauce forms
large bubbles and coats the back of a spoon, remove from heat.
To serve, place a sautéed sweet potato slice on each plate, put a shrimp on top,
drizzle with garlic cream sauce and serve.
 |
Wine
recommendation: Pinot Gris; Chardonnay |
|
/>