• Kate

Sautéed Shrimp on a Bed of Arugula and Sweet Potato Purée

I like to think I live a relatively healthy life, I am not on any crazy diet where I restrict certain foods with the goal to improve myself or deny myself chocolate when I want it. I simply eat foods in moderation and try to remain active. That is what works for me, everyone is different.

However, I am still coming off the rich food hangover of the holidays and on these occasions, I try a little harder to have a healthy diet. To me, that means more vegetables. I’m not about to hop on some keto trend, I'm not that dedicated.

The goal is to make a healthy, delicious, and filling meal. A simple salad won't cut it for dinner unless I want to purge the freezer in 2 hours.

Sautéed Shrimp on a Bed of Arugula and Sweet Potato Purée

Sweet Potato Purée

  • 2 Sweet Potatoes

  • 2 Tbsp Canola Oil

  • 1 Tsp Salt

  • 1Tsp Pepper

  • 1 Tsp Garlic Powder

  • ¼ C Coconut Milk

For Arugula

  • 2 C Arugula

  • 2 Tsp Lemon Juice

  • Salt and Pepper to Taste

For Shrimp

  • 10 Shrimp, Raw, and Pealed

  • Salt and Pepper to Taste

  • 1 Tbsp Olive Oil

  • 1 Tsp Garlic, Chopped

  • ¼ C Coconut Milk

Yields 2 servings

Ahhhh, seafood. Here we are again, back from the east coast and I couldn’t let you go. I am not sure what it is but something about eating seafood in an oceanless state seems so unnatural to me. But in pursuit of great food, we must not hesitate. I got my shrimp from Whole Foods, a little part of me died inside that it was not Rowland’s fish mart, but I digress.

Leave your shrimp on the counter on a plate to come to room temperature.

Preheat your oven to 375℉.

Peel and cube your sweet potatoes about ½ “ thick. In a cast iron or on a cookie sheet add your sweet potatoes, drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.

Mix well and cook for 35 minutes or until you can easily cut with a rubber spatula. Don’t just ignore them in the oven stir them around every few minutes so no one side cooks faster.

Once finished and cooled slightly, transfer to a blender or food processor. Add coconut milk a little at a time and blend until a thick purée is formed. Don’t over blend we don’t want to make baby food. Think smoother mashed sweet potatoes.

If you have an extra set of hands give them that messy blending job while you tend to the shrimp, cooking can be a group activity. Something I need to remind myself because I can get a bit territorial in the kitchen. Try cooking with my dad, he’ll bump you right out of there. Somehow it goes from a simple suggestion to him just taking over, leaving you sitting on the stool wondering where you went wrong and how you got there.

Place a large skillet over high heat with 1 Tbsp of olive oil, heat until a drop of water bounces across the surface. Place shrimp in the pan carefully and allow to cook until you start to see pink creeping over the edges. Shrimp do not take long to cook! After about 1 minute turn the shrimp over.

After another minute add in garlic and coconut milk. Stir shrimp in your liquid for only about 30 seconds then remove the shrimp, they will be pink when they are done. Lower the stove to medium heat and bring to a simmer. When the milk has cooked down to be thick enough to coat a spoon turn stove off and return shrimp to the pan. Mix together to coat the shrimp in your glaze.

In a bowl combine your arugula, salt, pepper, and lemon juice. Mix together.

It is time to plate! To each plate add a cup of sweet potato purée, top with a cup of arugula, and shrimp. Enjoy this healthy and filling meal!

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