SAUTEED SHRIMP, SMOKED POTATO CREAM PUREE AND CRUSTACEAN SAUCE

FOR THE SHRIMP

• 20 Shrimps or about (1lb)
• 5 Cloves of garlic minced
• 5 Sprigs of thyme
• Salt and Pepper
• Vegetable or Canola oil

FOR THE POTATO CREAM PUREE

• 10 Yukon potatoes large size
• 70 Gr Shallots, emince ( minced )
• 1 Tsp of butter
• 4 Oz White wine
• 2 Oz Brandy
  
• 5 Gr Tarragon
• 5 Gr Thyme
• 5 Gr Rosemary
• 1 L Chicken stock
  
• 250 Gr Creme Fraiche
• Smoked Powder, to taste

FOR THE CRUSTACEAN SAUCE

• 1 Shallot emincer ( diced )
• 4 Oz White wine
• 1 Tsp of butter
• 2 Oz Brandy
• 2 Cups of crustacean broth
• Salt and Pepper

SHRIMP PROCEDURE:

1. Heat a pan with the oil, once is ready and hot add the sprigs of thyme, garlic and the shrimps and sauteed them until they have a pink or red color, once they are ready set aside for serving.

POTATO CREAM PUREE PROCEDURE:

1. Peel and cut potatoes in quarters or even a little smaller.
2. Sweat shallot in the butter, without obtaining any color and sweat them until they are translucent. Once they are ready FLAMBEE with brandy ( and remember if you are flambeing take the pan out of the burner, and then pour the brandy, and then put back again over the burner BECAREFUL ). Flambee until the flames are gone or for about 1 minute.
3. Then deglaze with wine and reduce by two - thirds.
4. Add potatoes, tarragon sprig, thyme, rosemary and chicken stock. Cook until potatoes are soft and tender.
5. Strain the potatoes, reserve the liquid, and remove the herbs. Put the potatoes in a blender, add the creme fraiche and some of the reserve liquid until the consistency is smooth or as you desire.
6. Season with salt, pepper, and add the smoked powder to taste.

CRUSTACEAN SAUCE PROCEDURE:

• Sweat the shallots in butter.
• Flambee with brandy until flame are gone or for about 1 minute.
  
• Deglaze with the white whine and reduce by two - thirds.
• Add the crustacean broth and let it reduce until neopant consistency.
• Season with salt and pepper to taste.

NEOPANT CONSISTENCY: is a stage of any liquid where the consistency is check with the back of the spoon and you can draw a line and stay.

Yam for Your Tummy!

According to About.com, the Yam is slowly becoming more common in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide.

The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676.

In the Carribbean Yams are called Batata.

Sauteed Yams with Ginger and Lime
By Clean Food, Terry Walters

Healthy spring recipe

Serves 6

INGREDIENTS:

2 Tsp extra virgin olive oil
2 Tsp grated fresh ginger
1 Red onion, minced
2 Lg yams or sweet potatoes, peeled and shredded
3 Tsp lime juice
1 Teaspoon ground nutmeg
Sea salt and freshly ground pepper

PROCEDURE:

In large sauce pan over medium heat, saute ginger and onion in olive oil until soft ( about 5 minutes ). Add shredded yams and lime juice, and increase heat to medium-high. Stir continuously and saute 5 - 7 minutes or until yams start to soften. Season with nutmeg, and salt and pepper to taste. Cook 2 - 3 minutes longer. Remove from heat and serve.