SEASONED SHRIMP OVER SWEET POTATO CAKES WITH CILAN

SEASONED SHRIMP OVER SWEET POTATO CAKES WITH CILAN image

Yield 2-3

Number Of Ingredients 18

Shrimp:
½ lb large peeled uncooked shrimp (10-12 count)
2 tbsp rice wine vinegar
¼ tsp crushed red pepper
1 clove garlic, finely chopped
1 tbsp olive oil
Salt and pepper to taste
Sweet Potato Cakes:
1 large sweet potato, shredded
½ medium onion, chopped
1 egg
2 tsp paprika
2 tbsp olive oil
Salt and pepper to taste
Cilantro Yogurt Sauce:
3 tbsp chopped fresh cilantro
½ cup plain yogurt
Chopped green onion or chives for garnish (optional)

Steps:

Sweet Potato Cakes - Place the shredded sweet potato in a strainer for about an hour, or until the majority of juices have drained. Using your hand, squeeze any remaining juices from the shredded sweet potato. Heat the olive oil in a pan on medium heat and saute the onion until soft and golden. In bowl, add sweet potato, sauted onion, egg, paprika, salt, and pepper. Mix well using your hands (get dirty!). Drop large spoonfuls of the sweet potato mixture into the pan, pressing each one down with the back of a spatula, creating round flat cakes. Cook for about 8 minutes a side, until golden brown and tender. Shrimp - Butterfly the shrimp by slicing down the spine (back) of the shrimp without splitting the shrimp. Place shrimp in a bowl and add garlic, vinegar, red pepper, and salt and pepper to taste. Let shrimp marinate for about 20 minutes. Heat olive oil in a pan, and then add the shrimp and marinade. Cover and let shrimp cook until they are pink. Cilantro Yogurt Sauce - Place yogurt and cilantro in a blender, mixing until well blended. For a thicker sauce, you can strain the yogurt overnight with cheesecloth. Use only fresh cilantro, as dried cilantro will not taste good. Serving - Divide sweet potato cakes among two plates; top with shrimp; and drizzle with the sauce. Garnish with green onions or chives.