Sauteed Gulf Shrimp

Late Summer means sweet potatoes and pretty gulf shrimp. You can cut a step by using a prepared mashed sweet potato if you like. Just pick up the recipe from the third step.

Sauteed Gulf Shrimp
  • with apple butter Mashed Sweet potatoes and Bacon

Cathy Borden

Bruno's Supermarkets

serves 4

1 ¼ pound raw shrimp peeled and de veined

3 ¼ pounds sweet potatoes peeled

¼ cup milk

3 tbsp butter

¾ tsp kosher salt

½ tsp freshly ground pepper

6 bacon slices

1 8 0z package sliced mushrooms

2 tbsp cornstarch

3 garlic cloves minced

3 tbsp apple juice

2 tbsp dry white wine

1 tsp fresh lemon juice

Pierce potatoes several times with a fork. Place on a microwave safe dish and cover with damp paper towels. Microwave potatoes at high for 10-12 minutes or until tender. Let stand for 5 minutes. Cut into 1 inch cubes.

Place potatoes in a large mixing bowl and mash with a potato masher. Add milk, butter, salt and ground pepper. Mix until thoroughly combined. Cover and set aside.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 tbsp bacon drippings in skillet. Crumble bacon

Saute mushrooms in bacon drippings 8 minutes or until tender. Remove from heat.

Toss Shrimp in cornstarch. Add shrimp to skillet and sauté over medium heat for 4-5 minutes. Add Garlic and next three ingredients. Increase heat to medium high. Cook for one minute.

Spoon a heaping spoonful of mashed sweet potatoes onto plate. Top with shrimp mixture and mushrooms.  Sprinkle with crumbled Bacon.

Cooking at Noon - September 9, 2009