Cajunville Shrimp Stack

Cajun French: la chevrette (la shuv-ret) – shrimp

These ingredients may seem an unlikely pairing. Yet, it is amazing how the flavors blend together and make an outstanding dish. This can be served as a first course or entree. It is the perfect addition to a holiday menu.

Mais C’est Bon!

Enjoy!!

Ingredients – 2 servings:
Shrimp:
12 large shrimp (we use about 15 count)
2 tsp Cajunville seasoning or other Cajun seasoning
1 tsp Paprika (we use hot)
3 Tbl olive oil
2 large cloves garlic, minced
1 Tbl butter
Sweet Potatoes:
½ pound peeled Louisiana Yam or sweet potato
¼ tsp salt
3 oz water
1 oz cream
Greens:
1 cup romaine lettuce
½ cup fresh spinach leaves
½ cup fresh arugula
3 tsp olive oil
¾ tsp cane vinegar or other mild vinegar
½ tsp creole mustard
¼ tsp salt
¼ tsp black pepper
6 pecan halves

Directions:
Peel, devein and butterfly shrimp leaving tails on
Place shrimp in bowl
Add to shrimp: 3 Tbl olive oil
2 tsp Cajunville seasoning
1 tsp paprika
2 lg cloves minced garlic
Combine well, coating shrimp with seasonings
Set shrimp aside
Rough chop pecans, place in small bowl
Ribbon cut greens about ¼” wide
Hard pack greens when measuring
Place greens in bowl and set aside
For dressing, combine
3 tsp olive oil
¾ tsp cane vinegar
½ tsp creole mustard
¼ tsp salt
¼ tsp pepper
Set dressing aside
Slice sweet potatoes in about ½” rounds
Cut rounds in quarters
Place in sauce pot with lid
Add 3 oz water
2 Tbl butter
¼ tsp salt
Bring to a boil
Turn down to a hard simmer
Cook 10 minutes
Test for doneness. If stuck with a knife, the sweet potato won’t lift up. Cook longer if necessary.
We use an immersion blender and beaker. They can also be pureed in the sauce pot.
Transfer sweet potatoes and juice to beaker
Add 1 oz cream to sauce pot stirring around
Pour cream into beaker
Puree sweet potatoes until smooth and silky
Add a little cream if mixture is too stiff
Set mixture aside
Heat cast iron or other heavy skillet to med high
Add 1 Tbl butter to skillet
When butter is nutty looking add shrimp and all seasoning
Shrimp should be in a single layer
Cook for 2 minutes
Turn shrimp and cook 1 minute
Turn fire off and let shrimp stay in skillet
Add dressing and toss greens
Plating:
Spoon ½ sweet potato mixture in center of plate
Smooth mixture out forming a circle, about 4” diameter
Place handful of greens on top of puree (form mound)
Sprinkle half pecans over greens
Stand 6 shrimp tail up pushed into puree
Any pan drippings may be placed on the shrimp