What is a gifted Louisiana chef’s idea of fish and chips? Deep-fried sweet potato chips with sauteed shrimp, topped with a red sweet pepper vinaigrette. While not extremely spicy, these do have a little Louisiana zing from cayenne pepper.
- Red Sweet Pepper Vinaigrette
- Red Bell Peppers - 3, peeled, seeded, and diced
- Sugar - 1/2 cup
- Water - 1/2 cup
- Distilled White Vinegar - 1/2 cup
- Dijon mustard - 1 teaspoon
- Olive Oil - 1 cup
- Salt - 1 teaspoon
- Freshly ground white pepper - 1/4 teaspoon
- Shrimp - 1 pound, medium, peeled and deveined
- Clarified Margarine - 3/4 cup
- Salt - 1-1/2 teaspoons
- Cayenne Pepper - 1/4 teaspoon
- Freshly ground black pepper - 1/2 teaspoon
- Fried Sweet Potatoes
- Peanut Oil - 8 cups
- Sweet potatoes - 2 large, peeled and finely julienned
- Green Onions - 2, green part only, chopped
- Parsley Sprigs - 4
To prepare the vinaigrette: Place the red peppers, sugar, water, and vinegar in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, place in a glass or stainless steel bowl, and let cool. Add the mustard and olive oil slowly while whisking until blended. Season to taste with salt and white pepper and set aside.
To prepare the shrimp: Brush the shrimp with the clarified margarine and season with salt, cayenne, and black pepper. Grill over medium coals or under a hot broiler for 2 minutes on each side until pink and opaque; set aside and keep warm.
To prepare the potatoes: In a large, heavy pot or deep fryer, heat the peanut oil to 350 F and cook the sweet potatoes for 1 minute, or until crisp. Do not crowd the pan; fry in batches if necessary. Remove the potatoes with a slotted spoon and drain on paper towels.
To serve: Place sweet potatoes in the center of each plate. Surround each mound with about 9 shrimp and spoon red sweet pepper vinaigrette over the shrimp. Garnish each with chopped onions and a sprig of parsley.
sauce from the cooking pot.
To serve: Slice the pound cake and serve with room-temperature lemon crème sauce.