Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream from Closet Cooking

Spicy blackened shrimp served on blanched kale and mashed sweet potatoes all smothered in a tasty andouille cream.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
  • 1 pound sweet potatoes
  • 1 tablespoon butter
  • 1/4 teaspoon cinnamon
  • 1 tablespoon oil
  • 1 andouille sausage, diced
  • 2 tablespoons onion, diced
  • 2 tablespoons celery, diced
  • 2 tablespoons bell pepper, diced
  • 1 clove garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup white wine or broth
  • 1 cup heavy cream
  • 1 teaspoon creole seasoning
  • 1 tablespoon butter
  • 1 pound shrimp, shelled and deviened
  • 1 tablespoon oil
  • 2 teaspoons creole seasoning
  • 1 tablespoon butter
  • 1 bunch kale, coarsely chopped
  • 2 tablespoons parsley
  1. Bake the sweet potatoes in a preheated 400F oven until tender, about an hour.
  2. Scoop out the inside and mash in the butter and cinnamon and set aside.
  3. About a half an hour in, heat the oil in a pan over medium-high heat.
  4. Add the sausage and saute for 3 minutes.
  5. Add the onion, celery and bell pepper and saute for 2 minutes.
  6. Add the garlic and thyme and saute until fragrant, about half a minute.
  7. Add the wine and deglaze the pan.
  8. Add the cream and creole seasoning and simmer to reduce by half, about 5 minutes.
  9. Mix in the butter, remove from heat and set aside.
  10. Toss the shrimp in the oil and the creole seasoning to coat.
  11. Melt the butter in another pan over medium heat-high heat.
  12. Add the shrimp and saute until cooked, about 1-3 minutes per side and set aside.
  13. Blanch the kale in boiling water until tender, about 2-3 minutes and drain.
  14. Divide the sweet mashed potatoes across four plates and top with the kale, shrimp and andouille cream and garnish with parsley.