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Sweet Potato-Tomatilla Salad with Sautéed Shrimp and Squid and Amaretto Dressing
Restaurant: George's on Tybee
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 Aris' Pairing For This Dish: 2004 Laurent Miquel - 'Nord Sud' Viognier |
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Ingredients
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1 large sweet potato, diced
4 large tomatillas
2 teaspoon minced garlic
1 teaspoon diced shallots
3 stems cilantro
6 large shrimp
8 portions of squid, body only
4 tablespoon olive oil
3 tablespoons butter
1 teaspoon seafood seasoning
¼ cup fish stock
½ fresh lemon
3 tablespoons amaretto
3 large strawberries
1 tablespoon brown sugar
½ teaspoon cayenne pepper
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Preparation
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In a sauté pan over medium add one tablespoon olive oil and two tablespoons of butter.
Add diced sweet potatoes.
Once potatoes begin sautéing add the brown sugar and cayenne pepper.
Continue sautéing until potatoes begin to soften and sugar begins to caramelize.
Remove from heat and set aside.
In a second sauté pan place one tablespoon olive oil and heat over medium flames.
Add one teaspoon garlic, the shallots and the tomatillas.
Allow items to sauté stirring quickly and often.
Add cilantro and continue to sauté until tomatillas are slightly soft.
Remove pan from heat and set aside.
In a third sauté pan place two tablespoons olive oil over high heat.
Add garlic, shrimp and squid and sauté.
Add juice of lemon, seafood seasoning and half of the fish stock.
Sauté until the shrimp turn pink and the liquid has reduced to almost nothing.
In a bowl mix together the potatoes and tomatillas.
Add butter to sweet potato sauté pan.
Place over medium heat.
Add amaretto and fish stock.
Reduce to syrupy consistency.
Dip ends of strawberries in remaining amaretto.
Slice and fan the berries.
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Comments
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Lay shrimp on a bed of lettuce with tails pointing outward.
Mix squid in with tomatillas and sweet potatoes.
Ladle salad atop shrimp.
Garnish with strawberries.
Drizzle dressing onto salad.
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