This week’s menu is all about ease and convenience. And fun! This is a great menu for munching. And dipping. Who needs chips and popcorn? The shrimp is succulent, the asparagus tender with a bit of crunch and the sweet potato fries!! Crispy on the outside, meltingly tender on the inside. What’s not to love?
We’ll start by brining the shrimp: whether your shrimp is frozen (don’t worry if you don’t have the heads-on variety) or it’s “fresh”—a salt-water bath will revive and season to perfection.
Next we bring together the players: shrimp; long lovely stalks of asparagus and sweet potatoes, these are from the Market Basket in Youngsville:
What’s the secret to crispy, sweet potato fries? Start by consulting the experts. In this case, Cook’s Country magazine gave me my best tips. I didn’t follow their recipe, however, because it contains paleo-unfriendly cornstarch and peanut oil. And three quarts of oil, no less! I could do better. I did start with their fist tip: precook the sweet potatoes for a few minutes with baking soda. This softens the taters and roughs up the surface.
This is what they look like after the initial simmer:
Next comes a slurry of water and arrowroot starch. The arrowroot replaces the cornstarch and keeps the party in paleo mode.
Then the fry: just one-third cup of great-for-you coconut oil. Now be warned: the coating might not all stick to the fries … but don’t leave it in the pan! Talk about some crispy love!
Next the easiest part: Boil up the asparagus and shrimp (it takes mere minutes). And mix up the dipping sauces—you are ready to enjoy a finger-lickin’ supper that’s hard to beat!
And the tunes? This week’s playlist was created as a soundtrack for my daughter and her beau. Maybe you’d like to plan a trip, here’s some road tunes to get you started. Now playing: Allison and Michael’s Excellent European Adventure!!