Cajun French: le vinaigre (lu veen-eg) – vinegar
This is a simple and quick grilling recipe that is full of flavor. The balsamic vinegar adds sweetness to the shrimp and complements the sweet potatoes. We eat plenty shrimp and are always looking for new ways to cook shrimp. Although grilling is not new, the addition of balsamic vinegar is a new twist in preparation.
The sweet potato fingerlings were a find at the Junction City, KS Farmers Market. We have used potato fingerlings yet had never seen sweet potato fingerlingers. The fingerlingers were great for grilling, were sweet and complemented the shrimp perfectly.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 2 dozen large shrimp
- ¼ cup olive oil
- 1 tbl balsamic vinegar
- Cajun seasoning
- Sea salt
- 12 sweet potato fingerlings
- Bamboo skewers
- Fresh sliced bread
- 3 cloves garlic, minced
- Olive oil
Place skewers on cookie sheet, cover with water and soak for 30 minutes.
Peel and devein shrimp leaving tails on.
Place shrimp in bowl, season with Cajun Seasoning and sea salt. Toss shrimp.
Pour olive oil and balsamic vinegar over shrimp and toss.
Let shrimp marinate for 15 – 30 minutes.
Skewer shrimp using double skewers.
Cut sweet potato fingerlings in half, length wise.
Brush bread with olive oil and garlic.
Our grill has a top rack and we grilled the potatoes on the top rack. Brush potatoes with olive oil and season with Cajun seasoning. Grill till tender. Remove and keep warm.
Place shrimp on bottom rack and grill until pink. Turn shrimp to other side and grill till pink. Baste with marinade.
While shrimp is grilling, place bread on top grill and toast on both sides.
