Cheesy Chipotle Shrimp Sweet Potato Coins
 
Prep time
Cook time
Total time
 
These are a little fiddly in that there are several steps to arrive at the finished product, but they are so incredibly worth it. They're absolutely delicious! When I made them, they were devoured in a flash!
Author:
Serves: 36-38
Ingredients
Chipotle Crema Ingredients:
  • 2/3 cup Greek yogurt
  • 2 teaspoon minced chipotles in adobo
  • 1/2 teaspoon adobo sauce from the can
  • 1 teaspoon lime juice
  • fresh cilantro
Sweet Potato Coin Ingredients:
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1 medium sweet potato (choose a long, tubular one), sliced into 1/4-inch "coins"
  • 1 tablespoon olive oil
  • 5 ounces sharp cheddar cheese, grated
Chipotle Shrimp Ingredients:
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 1 pound medium shrimp, deveined with tails and shells removed
  • 1 tablespoon minced garlic
  • 3 tablespoons olive oil
  • salt
  • 2 tablespoons fresh lime juice
  • 2 tablespoons unsalted butter
Instructions
  1. Make the chipotle crema by mixing the Greek yogurt, chipotle peppers, adobo sauce, and lime juice together in a small bowl. Cover and refrigerate to let the flavors meld. I like to make this a day in advance.
  2. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. In a small bowl, whisk together the cumin, chili powder, brown sugar, and salt. In a large bowl, toss the potato coins, olive oil, and spice mixture together well until the potatoes are coated. Arrange the potato coins in a single layer on the prepared baking sheet. Roast them for 10 minutes before flipping them and roasting about 5 more minutes. Remove the tray from the oven and sprinkle each coin with the sharp cheddar cheese. Return the tray to the oven for just a couple more minutes to melt the cheese.
  3. Make the chipotle shrimp: While the potatoes roast, process the chipotle peppers and sauce in a food processor until smooth. Place the puree, shrimp, and garlic together in a zip-top bag and gently work the bag around until the shrimp are well coated. Place the shrimp in the refrigerator for 20 minutes to marinate. Heat the olive oil in a large skillet over medium heat until it shimmers. Add the shrimp and sauce to the pan and sprinkle with salt and the lime juice. Cook for around 4 minutes, tossing the shrimp as needed, until the shrimp are cooked through. Remove from the heat and gently mix in the butter.
  4. Assemble the coins: Place a chipotle shrimp on top of each sweet potato coin. Top with a dollop of crema and a bit of fresh cilantro. Serve immediately.
Recipe by Willow Bird Baking at https://willowbirdbaking.com/2015/07/06/cheesy-chipotle-shrimp-sweet-potato-coins/