Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter

Name: Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters Almond Joy pieces; 118 milliliters almonds, roasted and sliced; 237 milliliters Japanese breadcrumbs (known as panko); 1 stick butter, softened; 1 pinch Pinch cayenne pepper; 118 milliliters shredded coconut; 2 eggs, beaten; 1 teaspoons ground cinnamon; 118 milliliters heavy cream; 4 servings Salt and freshly ground black pepper; 10 larges shrimp, peeled and deveined; 1 teaspoons smoked paprika; 2 larges sweet potatoes, peeled and cubed into 1-inch pieces; 4 servings Vegetable oil, for frying

Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter is a pescatarian recipe with 4 servings. This main course has 874 calories, 17g of protein, and 63g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 55 minutes. A mixture of ground cinnamon, almonds, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Fill a pot filed with several inches of vegetable oil and heat to 350 degrees F.

Ingredients you will need

Vegetable Oil

Equipment you will use

Pot

In a pot of boiling water, add the sweet potatoes and cook until tender, about 20 minutes. While the potatoes are cooking, start the shrimp. Grind the Almond Joy pieces in a food processor until finely chopped. In a bowl, add half of the candy, the breadcrumbs, coconut, and a pinch of salt and pepper. Pat the shrimp dry, dip in the egg and then in the coconut mixture. Set aside. For the compound butter, mix the rest of the candy with the softened butter, almonds and sprinkle with salt and pepper.

Ingredients you will need

Butter

Salt And Pepper

Sweet Potato

Breadcrumbs

Potato

Almonds

Coconut

Shrimp

Dip

Water

Egg

Equipment you will use

Food Processor

Bowl

Pot

Drain the sweet potatoes and mash with the smoked paprika, cinnamon, cayenne and heavy cream. Season with salt and pepper. Hold warm over low heat. Fry the shrimp until golden brown, 3 to 4 minutes. To serve, place a spoonful of the sweet potato mash on a plate, top with 3 pieces of the shrimp and serve the Almond Joy butter on the side.

Ingredients you will need

Salt And Pepper

Smoked Paprika

Sweet Potato

Heavy Cream

Cinnamon

Ground Cayenne Pepper

Almonds

Butter

Shrimp

Equipment

Pot

Food Processor

Bowl

Ingredients

Servings:

237milliliters

Almond Joy pieces 118milliliters

almonds, roasted and sliced 237milliliters

Japanese breadcrumbs (known as panko)1stick

butter, softened 1pinch

Pinch cayenne pepper 118milliliters

shredded coconut 2

eggs, beaten 1teaspoons

ground cinnamon 118milliliters

heavy cream 4servings

Salt and freshly ground black pepper 10larges

shrimp, peeled and deveined 1teaspoons

smoked paprika 2larges

sweet potatoes, peeled and cubed into 1-inch pieces 4servings

Vegetable oil, for frying

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.