Prep 15 mins
Cook 5 mins
A ramped up variation of fish and chips and an appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series.
- 1 lb medium shrimp, peeled and deveined
- 3⁄4 cup butter, clarified
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
Red Sweet Pepper Vinaigrette
- 1 1⁄2 cups red bell peppers, seeded and diced
- 1⁄2 cup sugar
- 1⁄2 cup white vinegar
- 1 teaspoon Dijon mustard
- 1 cup olive oil
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper
Sweet Potato Fries
- 2 large sweet potatoes, peeled and julienned
- peanut oil, for frying (about 8 cups)
- To prepare vinaigrette: Place the first four ingredients together in a saucepan; bring to the boil.
- Reduce to a simmer and cook for five minutes.
- Remove from heat, place in a non-reactive bowl and let cool.
- Add Dijon; slowly add in oil, whisking constantly until blended.
- Add salt and pepper; set to the side.
- Brush the shrimp with the butter; season with salt, cayenne and black pepper.
- Grill over medium coals until pink and opaque; set aside to keep warm.
- For the fries: Preheat oil to 350F in a large pot or fryer.
- Cook the potatoes until crisp and drain on absorbent paper/paper towels.
- To serve, place a pile of fries in the center of a warm serving plate.
- Surround each mound with about 8 or 9 shrimp and drizzle sweet pepper vinaigrette over the shrimp.