Recipe Finder

The Washington Post

Curried Shrimp on a Sweet Potato

Curried Shrimp on a Sweet Potato 1.000

Julia Ewan - The Washington Post

Cooking for One Nov 12, 2008

This potato topper was inspired by Polynesian and Southeast Asian combinations of shrimp and mashed sweet potatoes. A good-quality Indian curry powder may be substituted for the Thai curry paste.


Servings: 1
Ingredients
  • 1 medium sweet potato, scrubbed clean (about 6 ounces)
  • 2 teaspoons vegetable oil
  • 1/2-inch piece ginger root, peeled and cut crosswise into thin slices
  • 1/4 medium red bell pepper, cut into very thin strips (julienne; about 1/4 cup total)
  • 1 teaspoon Thai red curry paste (may substitute good-quality Indian curry powder)
  • 3 tablespoons low-fat coconut milk
  • 4 ounces any-size uncooked shrimp, peeled, deveined and cut into pieces
  • Salt
  • 1 tablespoon finely chopped cilantro leaves

Directions

Preheat the oven to 425 degrees.

Use a fork or sharp knife to prick the sweet potato in several places. Place on a piece of aluminum foil and bake for 40 to 60 minutes or until the sweet potato is tender and can be easily squeezed.

(Alternatively, to speed up the process, the pricked sweet potato can be microwaved on HIGH for 1 minute, then carefully transferred to the oven and seated on a piece of foil. Bake for 25 to 35 minutes or until the potato is tender.)

Heat the oil in a medium heavy skillet over medium-high heat until the oil shimmers. Add the ginger and cook, stirring, for 1 to 2 minutes or until it becomes fragrant and starts to soften. Add the bell pepper and cook for 2 to 4 minutes or until the strips lose their crunch. Reduce the heat to medium-low, then add the curry paste and coconut milk, stirring to thoroughly combine. Add the shrimp and stir to incorporate. Cook for 1 to 2 minutes or just until the shrimp are firm and opaque. Season with salt to taste; remove from the heat.

When the sweet potato has finished baking, place it on a serving plate. Use a sharp knife to make a centered, lengthwise slit in the top, pinching the potato on each end to expose the flesh and make a pocket for the filling. Spoon on the shrimp mixture and sprinkle with the cilantro. Serve hot.


Add it
Rate it

Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (2)

Rate this recipe

Nutritional Facts

Calories per serving: 382


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 5g 25%

Cholesterol: 172mg 57%

Sodium: 666mg 28%

Total Carbohydrates: 33g 11%

Dietary Fiber: 5g 20%

Sugar: n/a

Protein: 26g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Post Most lifestyle
Subscribe to The Washington Post