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Seasoned Mashed Potatoes Garnished With Shrimp & Vegetables Recipe

Seasoned Mashed Potatoes Garnished With Shrimp & Vegetables Recipe

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Seasoned Mashed Potatoes Garnished With Shrimp & Vegetables

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Ingredients:

Serving

3 lbs baking potatoes, peeled and quartered
1/2 cup finely chopped onion
1/2 cup fresh lemon juice
1 tsp finely chopped seeded hot chili pepper
1 tbsp salt
1/8 tsp fresh ground black pepper
1 pinch cayenne pepper
1 cup olive oil
1 lb sweet potato, peeled , cut in half lengthwise and then crosswise into 1/4-inch slices
1 lb fresh yucca root, peeled , sliced crosswise and cut into small wedges
4 ears fresh corn, shucked and cut into 4 rounds each
8 jumbo shrimp, raw in their shells
4 hard-cooked eggs , cut lengthwise into halves
16 pitted black olives
1/2 lb queso blanco, sliced 1/2-inch thick and cut into triangles about 2-inch long and 1-inch wide ( mozzarella or munster can be subbed)

Directions:

Preheat the oven to 250*. Drop the potatoes into a large pot of lightly salted boiling water (enough to cover them) and boil them briskly until they are tender.
Meanwhile, make the sauce by combining the onions, lemon juice, fresh chili, salt, black pepper, cayenne pepper and oil, and beat them together with a whisk or a fork. Drain the potatoes and mash to a smooth puree with a fork, potato masher or electric mixer.
Beat in the sauce, a Tblsp. at a time, and taste for seasoning. Mound the potatoes in the center of a large heatproof platter and cover loosely with foil. Keep the potatoes warm in the preheated oven.
Into each of two 3 to 4 quart saucepans pour about 2 qts. of water. Bring to a boil and drop in the sweet potatoes and yucca. Boil briskly, uncovered, for 20 minutes, or until the vegetables are tender.
Then remove them from their pans with a slotted spoon and arrange them around the mashed potatoes. Cover the platter again and return it to the oven.
In a heavy 3 quart saucepan, bring 4 cups of water to a boil over high heat. Drop in the shrimp and cook them, uncovered, for 5 to 8 minutes, or until they are firm and pink.
Drain them and peel off the shells. Devein if desired.
While shrimp cook, bring 2 qts. of water to a boil over high heat in a 4 quart saucepan. Drop in the corn and boil, uncovered, for 5 to 10 minutes, until the corn is tender. Drain in a colander.
Remove the platter from the oven and place the corn on it. Alternate the shrimp and cheese triangles in a circular deisign on top of the potatoes. Add the olives and eggs to the arrangement, and serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6006.74 Kcal (25149 kJ)
Calories from fat	3025.82 Kcal
		% Daily Value*
Total Fat	336.2g	517%
Cholesterol	983.61mg	328%
Sodium	11405.44mg	475%
Potassium	3425.6mg	73%
Total Carbs	600.33g	200%
Sugars	42.87g	171%
Dietary Fiber	56.04g	224%
Protein	130.63g	261%
Vitamin C	89.9mg	150%
Vitamin A	4.5mg	151%
Iron	11.6mg	64%
Calcium	2337mg	234%

Amount Per 100 g
Calories	163.25 Kcal (683 kJ)
Calories from fat	82.24 Kcal
		% Daily Value*
Total Fat	9.14g	517%
Cholesterol	26.73mg	328%
Sodium	309.98mg	475%
Potassium	93.1mg	73%
Total Carbs	16.32g	200%
Sugars	1.17g	171%
Dietary Fiber	1.52g	224%
Protein	3.55g	261%
Vitamin C	2.4mg	150%
Vitamin A	0.1mg	151%
Iron	0.3mg	64%
Calcium	63.5mg	234%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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