Yam Fries with chipotle mayonaise and curried shrimp

yields 4-6 appetizer servings

Yield:
yields 4-6 appetizer servings
Category:
Vegetables
Cuisine:
Canadian

INGREDIENTS:

  • Fries
  • 2 large un-peeled 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
  • Mayonnaise
  • 3/4 cup mayonnaise 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
  • Curried Shrimp
  • 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

DIRECTIONS:

  1. Fries:
    Scrub potatoes(or alternately peel them); cut each into roughly 1/4 inch strips. Combine oil and next 3 ingredients in a bowl, stir well. Add potatoes and toss well. Arrange the fries (not touching each other) in a single layer on a baking sheet coated with cooking spray Bake at 475 for 15 to 20 minutes, turning at halfway point.
  2. Mayonnaise:
    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.
  3. Curried Shrimp
    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.
  4. The yams are also great on their own, without the shrimp.

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