Cajun Shrimp on Kale and Mashed Sweet Potatoes with Chorizo Cream Sauce

Cajun Shrimp on Kale and Mashed Sweet Potatoes with Chorizo Cream Sauce

Mashed sweet potatoes:

2 large sweet potatoes

1 tablespoon butter

1/4 teaspoon cinnamon

Shrimp:

1 pound shrimp, shelled and deveined

1 tablespoon olive oil

2 teaspoons Cajun seasoning

Chorizo Cream Sauce:

1 tablespoon olive oil

1/3 to 1/2 of a 10-ounce tube of chorizo (not smoked) - depends on how much spice you like

1/4 cup onion, finely diced

1/4 cup celery, finely diced
1/4 cup red pepper, finely diced

1 clove garlic, finely minced

1/2 teaspoon dried thyme

1/2 cup white wine

1 cup heavy cream

1 tablespoon butter

Kale:

1 bunch kale, stems removed and coarsely chopped

2 tablespoons butter

salt and pepper to taste

Preheat oven to 400⁰F. Wash and dry the sweet potatoes and bake until tender, about one hour.

While the potatoes are baking, heat a small saucepan over medium heat. Add the chorizo and break up with a fork as it cooks. Sauté the chorizo until cooked all the way through, about 4 or 5 minutes. Increase the heat to medium-high, add the onion, celery and red pepper and sauté until translucent, another 4 or 5 minutes. Add the garlic and thyme and sauté another minute. Add the wine or broth, scraping all the bits from the sides and bottom of the pan. Cook until the liquid is reduced by about half. Add the cream and simmer until it is reduced again by about half. Whisk in the butter, then remove the pan from the heat, set aside and keep warm.

Remove the sweet potatoes from the oven, cut them in half and scoop out into a bowl. Mash well with a fork, then mix in the butter and cinnamon. Cover to keep warm and set aside.

In a medium frying pan, melt the 2 tablespoons of butter for the kale. Add the kale and sauté until tender, about 4 to 5 minutes. Add salt and pepper to taste. Set aside.

In a bowl, toss the shrimp, olive oil and Cajun seasoning together until the shrimp is evenly coated.

Melt the butter in another frying pan over medium-high heat. Add the shrimp to the pan and cook about 1-1/2 to 2 minutes on each side. Remove the pan from the heat.

To serve, divide the mashed sweet potatoes between four plates, top with a portion of kale, a portion of shrimp and drizzle with the chorizo cream sauce.