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
- 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
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.