Seafood Salad | Smashed Sweet Potatoes

Turns out — and this never happens — there were a few shrimp/calamari rings left over from the soup from last week’s post.  I didn’t have enough to make a meal on it’s own,  but I got the idea to serve them cold,  and ran with it.

I also made tacos the other day,  and had some leftover charred tomato salsa like that one to play with. I turned it into the base for this “salad” with some extra peppers, roasted garlic, parmesan cheese, sumac, and oregano. I wanted to serve it over a giant patacón, but didn’t have time to pick up a plantain — so sweet potatoes were a decent substitute. I flattened pieces into “cakes”,  and pan fried them. I would’ve preferred the starch from green plantains, but it was still delicious.

Let’s cook.

You’ll need:

1 lb Shrimp, peeled

1 lb Calamari Rings

4 Roma Tomatoes, seeded and diced

3 Cloves of Garlic, diced

1 Bell Pepper, diced

1 Serrano Chili, diced

1/2 Onion, diced

2 Sweet Potatoes, peels

1 Lime

2 Cups Corn

1 Cup Parsley, chopped

1/2 Cup Parmesan, grated

2 Tbs Oregano

2 Tbs Capers

1 Tbs Sumac

1 Tbs Cumin

1/2 Tbs Chipotle Powder

Salt and Pepper to taste

  1. Season shrimp/calamari with salt, cumin, and chipotle powder. Sear on medium-high heat, then lower the heat to medium, and finish cooking with a tablespoon of butter.
  2. Place tomatoes, garlic, onion, and bell peppers together under the broiler until slightly charred. Remove from the heat, and cool, then puree.
  3. Add corn, oregano, parsley, lime juice, and capers to the salsa, and add the shrimp/calamari. Add parmesan, and season as needed. Chill in the refrigerator.
  4. Boil/Microwave peeled sweet potatoes until soft, then allow to cool before handling. Cut into 2-inch discs, then flatten. Season with salt and pepper, then pan fry until crispy.
  5. Plate and serve.


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