Sweet
Potato Slice with Shrimp and Garlic Cream Sauce
recipe and photograph created by www.finedinings.com
a simple easy First
Course appetizer
serve
this before a salad
course at your
next Dinner
Party
Serves 2
1 plump sweet potato, peeled, sliced
horizontally 3/4-inch thick
2 tablespoon butter, divided
Salt and pepper to taste
2 raw shrimp, deveined, tails
intact (16 - 20 count)
1 tablespoon hazelnuts, toasted, chopped finely
1 garlic clove, minced
1/4 cup heavy cream
Use a cookie cutter of your choice to cut sweet potato slice
into an interesting shape. Place them in a saucepan and
gently boil in salted water. When they are tender but still
firm, remove from the 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
browned. Remove from the skillet and keep them warm with a
foil tent.
Coat the shrimp with chopped hazelnuts and sauté in the same
skillet with the remaining 1 tablespoon butter just until the
shrimp turn pink, do not overcook.
Place the 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 sauce from the
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: Chardonnay; Sauvignon Blanc
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