Shrimp Po-Boy and Sweet Potato Bruschetta Celebration

The night last, in celebration of newfound time, my roommates and boyfriend threw a food hoo ha for myself. It was quite nice and incredibly delicious: Bajan Shimp Po-Boys with Sweet Potato Bruschetta.

I seriously died. This was so great. And pretty easy, too!

Bajan Shrimp Po-Boys
By: Jonathan Christ
Serves: 4-5

Ingredients:

15-20 shrimp
Bajan Seasoning*
4-5 whole wheat baguettes sliced in half
shredded lettuce
Campari tomatos

1. Place in a zip lock bag. Marinate in a few tablespoons to a 1/4 cup (depending on your spice tolerance)  of Bajan seasoning for about an hour or two.
2. Grill shrimp until visibly done on the outside.
3. Assemble Po Boy with as much shrimp as possible on baguette plus lettuce and tomato slices.

*I brought Jonathan back some of this stuff when I went to Barbados. But if you happen to not have a Bajan fish market within walking distance of your house, you can use this recipe. 

Sweet Potato Bruschetta
By: Smitten Kitchen
Prepared By: Natalie Merki
Serves: 4-5

Ingredients:
1 ½ pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
¼ cup toasted and cooled pecan halves
2 tiny or 1 small shallots
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries (Optional)
2 ounces firm-ish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
½ teaspoon smooth Dijon mustard

1. Preheat oven to 450°F.
2. Coat a large baking sheet generously with olive oil, about 1-2 tablespoons.
3. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece. The undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let them cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
4. Meanwhile, prepare your salad. Chop your pecans well, mince your shallots, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese, or purchase crumbled goat cheese! If you got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture.
5. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and ½ teaspoon dijon. Pour half over salad.
6. When the sweet potatoes are done, scoop a spoonful of the salad over each round. Pour remaining salad dressing over top, to taste.
7. Eat immediately.

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