Yam Fries with chipotle mayonaise and curried shrimp
yields 4-6 appetizer or secondo servings
2 large unpeeled yams (bright orange flesh)(about 2 lbs)
2 tbsp. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp black pepper
vegetable cooking spray
3/4 cup mayonnaiseor or 1/2 mayonnaise and 1/2 sour cream / goat yogurt
2 teaspoons chili sauce or crushed red pepper flakes
3 tablespoons orange or lime juice
2 tablespoons chopped cilantro, mint or parsley
1/2 red onion, finely chopped
1 tsp minced garlic
1 tsp minced fresh ginger
1/2 tsp cumin
1/4 tsp each of coriander, garam masala, cinnamon, and turmeric
ground pepper to taste
8 ounces of small shrimps
1/2 chopped tomato
1 chopped green onion
1/4 cup chicken stock
YIELD: yields 4-6 appetizer or main servings
COURSE: Vegetables and Sides
Scrub potatoes(or alternately peel them); cut each into roughly 1/2 to 3/4 inch strips. Combine oil and next 3 ingredients in a bowl, stir well. Add potatoes and toss well. Arrange in a single layer on a baking sheet coated with cooking spray Bake at 475 for 15 minutes, turning at halfway point.
Place all ingredients in a medium bowl and whisk until smooth. Stash in the refrigerator until needed. Serve separately for guests to dip fries or serve themselves a spoonful.
Heat 2 tablespoons oil or butter in a saute pan over medium heat. Add the onion, garlic, ginger, salt, ground spices and cook for 2 minutes. Add the tomato and green onion and cook for 2 more minutes. Add the shrimps and cook for 2 more minutes. Add the chicken stock and cook for 3 to 5 minutes until done.
- The yams are also great on their own, without the mayonnaise and shrimp.