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Cornmeal Shrimp with Sweet Potatoes and Greens

Combine the flavors of the South with cornmeal-fried shrimp, sauteed greens, and mashed sweet potatoes.


4 large sweet potatoes, baked until soft

2 Tbsp. butter

1/4 cup cream

24 oz. greens (beet or collard)

1/4 cup canola oil (split)

16 jumbo shrimp

1/3 cup cornmeal

1/2 cup corn kernels

Salt and pepper, to taste

Sprigs of Markon First Crop Thyme


Mash sweet potatoes with butter and cream; season with salt and pepper.

Heat two tablespoons oil in a skillet; saute greens until wilted; season with salt and pepper.

Put cornmeal in a shallow bowl; dredge shrimp in this until coated. Heat remaining two tablespoons of oil in skillet; saute shrimp until just cooked. Season with salt and pepper.

Arrange on plates in a stacked formation: sweet potatoes, greens, then shrimp. Top with corn and a sprig of thyme.