When I described this meal to Ed he wasn’t sure about how it was all going to work together but when he tasted the final result he agreed that it was a very tasty combination.

This is an easy meal to put together that results in a both savory and sweet flavors. The kind of meal that you want to make after all the hustle and bustle of the holidays. Plus it can easily be doubled to feed a larger crowd.

The shrimp and greens are flavored with a chipotle-honey butter. I’m not a fan of too much spice and this is just the right amount. If you want more you can add more more chipotle peppers. You can use other bitter greens such as baby kale or radicchio in place of spinach.  The sweet potatoes are baked in advance (up to two days) and are mashed with some olive oil and flaky sea salt. You can reheat them in the microwave just before serving.

All ingredients are both gluten-free and wheat-free.

Spicy Shrimp, Greens and Sweet Potatoes

 

Spicy Shrimp, Greens and Sweet Potatoes
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Recipe type: Main Dish
Author:
Serves: 2
Ingredients
  • 2 sweet potatoes
  • 2 teaspoons olive oil
  • Flaky sea salt (such as Maldon)
  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons unsalted butter, at room temperature
  • 1 tablespoon honey
  • 2 chipotles in adobo with 1 tablespoon sauce, minced (more to taste)
  • 5 ounces baby spinach
  • Fine sea salt and freshly ground pepper
Instructions
  1. Preheat oven to 425°F.
  2. Using a fork prick sweet potatoes in several places. Place on a cookie sheet covered in aluminum foil and roast until soft, about and hour and 15 minutes depending upon their size. Start checking them at an hour. Once cool enough to handle, peel and place in a medium sized bowl. Mash with a fork. Add olive oil and flaky sea salt and stir. (Can be made two days in advance – store covered in the refrigerator and reheat in microwave for 2 to 3 minutes before serving.)
  3. In a small bowl, stir together butter, honey, chipotle peppers and adobo sauce until smooth.
  4. In a large cast-iron skillet, melt chipotle butter. Season shrimp with fine sea salt and pepper. Add shrimp to the skillet and cook over moderately high heat until opaque, turning once, about 4 minutes. Transfer to a plate.
  5. In the same skillet, add spinach to the remaining chipotle butter and cook, tossing with tongs, until the greens are wilted, 1 to 2 minutes.
  6. Divide sweet potatoes between two plates and top each with half of the shrimp and greens. Add any remaining sauce. Serve immediately.
Notes
* You can use other bitter greens such as baby kale or radicchio in place of spinach.
* Recipe can be doubled or tripled.
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