Directions
This recipe was inspired and adapted from Jamie Oliver’s Grilled Cajun Prawns. It uses sweet potatoes for a low glycemic index (better for your blood sugar) and pairs really well with a Pinot Grigio. If you’re from Ontario, I recommend the 20 Bees with notes of lemon, flint and pink grapefruit.
Steps
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1
Done
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Preheat the oven to 375F. Run the frozen shrimp under cool water to start defrosting. Let drain. |
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2
Done
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Slice the zucchini into rounds (about 1/4" thick). Wash and slice each sweet potato in half, length-ways. Arrange on two baking sheets (I use a non-stick silicon sheet for easy clean up) with the potatoes cut side down. |
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3
Done
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Bake the sweet potato for approx 30 minutes. Stand to let cool. Half way through baking, add the zucchini and back for 8 minutes and then flip the rounds. Bake for another 8 minutes. |
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4
Done
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Chop the shallot and celery. Separately, chop the peppers making sure the jalapeño is finely diced. Add oil or butter to a Dutch Oven. Cook the shallots and celery over medium heat for about 5 minutes to soften. Season with salt and pepper and add Old Bay Spice. Add the peppers and cook for 5 minutes more. |
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5
Done
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Scoop out the flesh of the sweet potato into a casserole dish and mash gently, spreading it as a base. Top with the cooked vegetables. Place in the oven to keep warm. |
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6
Done
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Add a drained can of corn (I used peaches & cream, whole kernel and low sodium), thyme, garlic powder and shrimp to the Dutch Oven. Return to medium heat. When the shrimp starts to turn pink, add the zucchini slices and turn the heat up to medium-high. Remove from heat once the shrimp is pink all the way through. |
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7
Done
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Squeeze the juice of half a lemon over the shrimp mixture. Serve the sweet potato and pepper mash and top with the shrimp mixture. |
