-
1
For the sweet potatoes, in a one-gallon saucepot, add the potatoes and cover with water.
-
2
Bring to a boil and cook until fork tender.
-
3
When cooked, strain potatoes.
-
4
In a large bowl, while potatoes are still hot, add honey, butter, cinnamon, salt, and pepper.
-
5
Mash together and reserve on stovetop with low heat.
-
6
For the andouille cream, in a large saute pan with the olive oil, sweat the garlic and shallots.
-
7
Add the celery and saute for one minute.
-
8
Add the white wine, sausage, and thyme.
-
9
Reduce for about one minute to half.
-
10
Add heavy cream and reduce mixture by half again.
-
11
Stir in Cajun seasoning and butter, saute for one minute.
-
12
Stir in parsley and season.
-
13
Be sure to remove thyme sprig before serving.
-
14
Reserve on stovetop with low heat.
-
15
For the shrimp, dredge shrimp in blackening spice.
-
16
Season each side of the shrimp with salt and ground black pepper.
-
17
In a hot saute pan with olive oil, pan sear shrimp.
-
18
Be sure not to burn the blackening spice, or it will turn very bitter in taste.
-
19
For the presentation, spoon the potatoes in the center of a serving plate.
-
20
Then stand three shrimp on the potatoes, with the tails in on top.
-
21
Lastly, spoon a portion of the andouille cream on top of the shrimp and potatoes.
