An amazing recipe from Chef Bart van Olphen: Shrimp taco's with sweet potato mash and a cilantro salsa. You have to give this a try!
2 Recipe - persons
Recipe - time: 20 minutes
Recipe - difficulty
Recipe - ingredients
1 clove garlic, coarsely chopped
Juice and zest of 1 lime
Extra virgin olive oil
24 medium shrimp, peeled and butterflied
Salt and pepper
2 sweet potatoes
12 wheat (or corn) tortillas
1/4 red cabbage thinly sliced
12 radishes
1 jalapeño pepper, sliced into rings
SALSA
1 clove garlic, coarsely chopped
2 cm ginger, coarsely chopped
1 stalk lemongrass, thinly sliced
2 tbs rice vinegar
1/2 bunch cilantro
30 ml water
120 ml olive oil
Salt
Recipe - how do you make it
Recipe - steps
1 Prepare the marinade by mixing the garlic with the lemon juice and olive oil. Season with salt and pepper and marinate the shrimp for 3-5 hours covered in the refrigerator (longer is also fine).
2 Bring the temperature of the BBQ to about 375°F (190°C).
3 Coat the sweet potatoes with some olive oil and place them on the grill. Close the BBQ with a lid and bake the potatoes for 45-60 minutes until done. If they feel soft, they are ready. Let them cool, then scoop the flesh out of the skin. Mash the potato with 2-3 tablespoons of olive oil until smooth and season with salt and pepper.
4 For the salsa: use a mortar and pestle to first grind the garlic with the ginger, lemongrass, and green chili with some salt. Then grind in the vinegar, cilantro, water, and olive oil until it becomes a nice smooth green sauce.
5 Time to grill the shrimp: remove the shrimp from the marinade and pat them dry with paper towels.
Grill the shrimp over direct heat for 1-2 minutes on each side, depending on their size.
6 Heat the tortillas in a warm, dry skillet on the direct heat part of the BBQ. You can also warm them directly on the grill: use the indirect part of the BBQ and flip them halfway through.
7 Spread the sweet potato puree on the tortillas and further top with sliced red cabbage, radish, shrimp, jalapeño, and the salsa. Enjoy!
