Smokey Shrimp Mingle with Peppers and Sweet Potato

Inspiration here comes from the Spanish dish Gambas al Ajilo, meaning garlic shrimps, which varies greatly from region to region and version to version, but almost always features, smoked paprika, apart from the two ingredients in the name! My mingled version includes sweet potato and enough fresh herbs, as I usually like to add at the end of the cooking.

For 2 portions, in a pan with a little olive oil over medium heat saute,

  • Ginger, 1 tbsp, finely cut

  • Garlic, 3 cloves, crushed

  • Red Pepper, 1/2 pc, cut in small cubes

  • Green Pepper, 1/2 pc, cut in small cubes

until soft. Add:

  • Sweet Potato, 1 small pc, about 300 gr, cut in pieces roughly 3 * 3 cm.

  • Salt, 1/4 tsp

In a bowl, whisk together:

  • Tomato, 2 pc, cut in the middle and grated

  • Sugar, 1 tsp

  • Soy, 1 tbsp

  • Sriracha, 1 tsp

  • Smoked Paprika, 1 tbsp

and add to the pan and cook for about 10 minutes, as long as it takes for the sweet potatoes to soften but still hold their shape. Add:

  • Shrimps, 10 pcs, shelled and de-veined

and simmer them for roughly 3 minutes, you want them just cooked and juicy. Check they are done, because time will very according to freshness, size etc..

By now there sauce should be thick enough, if not remove shrimp, and turn heat up to let it bubble away a few more minutes. Off heat , for the final mingle add:

  • Dill, 1/3 cup

  • Parsley, 1/3 cup

(Or coriander, or chives, thyme, or any such combination)

Adjust seasoning with salt (and optionally something acidic)