Shrimp with sweet potato purée and wine sauce

Name: Shrimp with sweet potato purée and wine sauce
Ingredients: 2 medium sweet potatoes (400 g); 1500 ml water; 15 g butter; 30 ml cream; 1/2 teaspoon salt; 1/4 teaspoon curry; 6 large shrimp (180 g with shells); 15 ml oil; 10 g butter; 30 ml cognac; 10 g basil; 10 g dill; 15 ml olive oil; 1/4 teaspoon salt; 1 medium onion (150 g); 5 ml oil; 10 g butter; 50 ml wine; 1/2 teaspoon turmeric; 30 ml cream; 1/4 teaspoon salt; 1/8 teaspoon ground pepper; 20 g red roe; 10 g onion or radish sprouts

Fish - Shrimp with sweet potato purée and wine sauce by Marilena A. - Recipia

Shrimp with sweet potato purée and wine sauce is served as a main course, with sautéed shrimp and smooth purée. The turmeric sauce is strained, while the green dressing and red roe go on top. I like to arrange the purée in small portions, leaving room for the sauce. Prep: 30 minutes. Cook: 41 minutes. Rest: 0 minutes. Total time: 71 minutes. Serves: 2. About 530 kcal and 17 g protein per serving.

Ingredients

For the purée

2 medium sweet potatoes (400 g)
1500 ml water
15 g butter
30 ml cream
1/2 teaspoon salt
1/4 teaspoon curry

For the shrimp

6 large shrimp (180 g with shells)
15 ml oil
10 g butter
30 ml cognac

For the herb dressing

10 g basil
10 g dill
15 ml olive oil
1/4 teaspoon salt

For the wine sauce

1 medium onion (150 g)
5 ml oil
10 g butter
50 ml wine
1/2 teaspoon turmeric
30 ml cream
1/4 teaspoon salt
1/8 teaspoon ground pepper

For garnish

20 g red roe
10 g onion or radish sprouts

Preparation

1. Boil the sweet potatoes whole in 1500 ml water for 25 minutes, until a fork goes in easily. Drain them, let them cool just enough to handle, then peel them. 2. Mash the potatoes with 15 g butter, 30 ml cream, 1/2 teaspoon salt and curry. Mix until smooth, with no lumps, and keep covered. 3. Peel the shrimp, remove the heads and the vein along their backs, then pat them dry with paper towels. Heat a nonstick pan with 15 ml oil and 10 g butter. Sauté the shrimp for 2 minutes on each side, until pink and opaque, then pour in the cognac and flambé for 1 minute. Remove them from the pan. 4. Rinse and dry the basil and dill, then chop them finely. Pound them in a mortar with 1/4 teaspoon salt and 15 ml olive oil until you have a smooth green dressing. 5. Finely chop the onion. In the same pan, add 5 ml oil and 10 g butter and cook the onion for 5 minutes, until translucent. Pour in the wine and simmer the sauce for 3 minutes, until the smell of alcohol subsides. Add 1/2 teaspoon turmeric, 30 ml cream, 1/4 teaspoon salt and 1/8 teaspoon ground pepper. Cook over low heat for another 2 minutes, without letting it boil. 6. Blend the sauce and strain it. Draw a line of sauce on each plate, add the purée in small portions and arrange the shrimp on top. Add the red roe along the line of sauce, then garnish with the sprouts and herb dressing.

Notes

The components can be prepared ahead and kept covered and separate in the fridge; the cooked dish keeps for no more than 3 days. Serve it with a simple green salad and a dry white wine. Choose sweet potatoes of a similar size so they soften at the same time. If they are much larger, cut them in half before boiling. Small shrimp reach the right doneness sooner than large ones; take them off the heat when the centers turn opaque. Dry the basil and dill well after rinsing, or the dressing will be too thin. Add the cognac to the pan and flambé it; for an alcohol-free version, use 30 ml apple juice and let it reduce, without flambéing. For a dairy-free version, replace 35 g butter with 30 ml olive oil and use 60 ml unsweetened plant-based cream; the regular version contains dairy.