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Cornmeal Shrimp with Sweet Potatoes and Greens
Combine the flavors of the South with cornmeal-fried shrimp, sauteed greens, and mashed sweet potatoes.
4 large sweet potatoes, baked until soft
2 Tbsp. butter
1/4 cup cream
24 oz. greens (beet or collard)
1/4 cup canola oil (split)
16 jumbo shrimp
1/3 cup cornmeal
1/2 cup corn kernels
Salt and pepper, to taste
Sprigs of Markon First Crop Thyme
Mash sweet potatoes with butter and cream; season with salt and pepper.
Heat two tablespoons oil in a skillet; saute greens until wilted; season with salt and pepper.
Put cornmeal in a shallow bowl; dredge shrimp in this until coated. Heat remaining two tablespoons of oil in skillet; saute shrimp until just cooked. Season with salt and pepper.
Arrange on plates in a stacked formation: sweet potatoes, greens, then shrimp. Top with corn and a sprig of thyme.
Fall
Winter
Entrees
Gluten Free