Bake the sweet potatoes in a preheated 400F oven until tender, about an hour.
Scoop out the inside and mash in the butter and cinnamon and set aside.
About a half an hour in, heat the oil in a pan over medium-high heat.
Add the sausage and saute for 3 minutes.
Add the onion, celery and bell pepper and saute for 2 minutes.
Add the garlic and thyme and saute until fragrant, about half a minute.
Add the wine and deglaze the pan.
Add the cream and creole seasoning and simmer to reduce by half, about 5 minutes.
Mix in the butter, remove from heat and set aside.
Toss the shrimp in the oil and the creole seasoning to coat.
Melt the butter in another pan over medium heat-high heat.
Add the shrimp and saute until cooked, about 1-3 minutes per side and set aside.
Blanch the kale in boiling water until tender, about 2-3 minutes and drain.
Divide the sweet mashed potatoes across four plates and top with the kale, shrimp and andouille cream and garnish with parsley.
Originally Submitted
4/18/2012
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