Caribbean Spiced Rum Shrimp with Sweet Potato Mash and Avocado, Corn, and Lime Salad

Instructions

1. 1

   1. Place the sweet potato in a pot with enough water and 1 teaspoon of salt. Bring to a boil and cook over medium heat for 15 to 18 minutes, until very tender. Drain well.

2. 2

   2. While the sweet potato cooks, season the shrimp with half of the garlic, half of the sweet paprika, the cumin, cinnamon, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lime juice. Mix and let sit for 10 minutes.

3. 3

   3. For the salad, combine the corn, avocado, half of the red onion, half of the sweet pepper, 2 tablespoons cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, the apple cider vinegar, and a pinch of salt and black pepper in a bowl. Set aside.

4. 4

   4. Return the drained sweet potato to the hot pot. Add the coconut milk, butter, 1 tablespoon olive oil, half of the lime zest, and a pinch of black pepper. Mash until smooth. Adjust salt if needed and keep covered over very low heat.

5. 5

   5. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the remaining red onion and sweet pepper for 3 to 4 minutes, until softened. Add the remaining garlic and the thyme, and cook 30 seconds more.

6. 6

   6. Add the shrimp and sauté for 1 1/2 to 2 minutes per side, until they begin to turn pink.

7. 7

   7. Add the spiced rum and cook for 1 minute so some of the alcohol evaporates. Add the brown sugar, the remaining lime juice, the remaining lime zest, and 2 tablespoons water. Cook 2 to 3 minutes more, stirring, until the sauce looks glossy and slightly thickened and the shrimp are fully cooked.

8. 8

   8. If you want to keep the dish warm before serving, transfer the mash to an oven-safe dish and cover it; hold it in a 200 °F / 95 °C oven for up to 10 minutes.

9. 9

   9. Spoon a base of sweet potato mash onto each plate. Top with the shrimp and sauce, and serve with the avocado, corn, and lime salad on the side. Finish with the remaining cilantro over the top.

10. 10

    10. Serve immediately to keep the contrast between the hot mash, juicy shrimp, and cool fresh salad.