Sweet Potatoes And Shrimp Recipe

Name: Sweet Potatoes And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: KITCHENAID Electric Stand Mixer; KITCHENAID Fruit and Vegetable Strainer Attachment; 1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count); 3 1/2 pounds sweet potatoes, peeled; 1/4 cup milk; 3 tablespoons butter; 3/4 teaspoon salt; 1/2 teaspoon freshly ground pepper; 6 bacon slices; 1 (8-ounce) package sliced fresh mushrooms; 2 tablespoons cornstarch; 3 garlic cloves, minced; 3 tablespoons apple juice; 2 tablespoons dry white wine; 1 teaspoon fresh lemon juice; Garnish: fresh flat-leaf parsley sprigs

Servings: persons

KITCHENAID Electric Stand Mixer
KITCHENAID Fruit and Vegetable Strainer Attachment
1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count)
3 1/2 pounds sweet potatoes, peeled
1/4 cup milk
3 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
6 bacon slices
1 (8-ounce) package sliced fresh mushrooms
2 tablespoons cornstarch
3 garlic cloves, minced
3 tablespoons apple juice
2 tablespoons dry white wine
1 teaspoon fresh lemon juice
Garnish: fresh flat-leaf parsley sprigs

1
Peel shrimp; devein, if desired.
2
Pierce potatoes several times with tines of a fork. Place on a microwave-safe plate; cover with damp paper towels.
3
Microwave potatoes at HIGH 10 to 12 minutes or until tender. Let stand 5 minutes. Cut into 1-inch cubes.
4
Attach fruit and vegetable strainer attachment to electric stand mixer according to manufacturer's instructions. Strain potatoes into a bowl according to manufacturer's instructions. Scrape any remaining potato puree from strainer tray into bowl. Stir together potato puree, milk, and next 3 ingredients. Cover and keep warm.
5
Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
6
Saute mushrooms in hot drippings 8 minutes or until tender. Remove from skillet.
7
Toss shrimp in cornstarch. Add shrimp to skillet, and saute over medium heat 3 to 5 minutes. Add garlic and next 3 ingredients. Increase heat to medium-high, and cook 1 minute or just until shrimp turn pink.
8
Spoon sweet potato mixture onto a serving platter. Top with shrimp mixture and mushrooms. Sprinkle with bacon. Garnish, if desired.

1530

kcal

Calories

Fat

116

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: KITCHENAID Electric Stand Mixer, KITCHENAID Fruit and Vegetable Strainer Attachment, 1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count), 3 1/2 pounds sweet potatoes, peeled, and more.

Yes, Sweet Potatoes And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potatoes And Shrimp

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