Shrimp With Coriander And Mustard Seeds and Sweet-Potato Hash

Ingredients

The hash:

• 1 large Yukon Gold potato, peeled and cut into 1/2-inch cubes
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 4 teaspoons peanut oil
• 1 small red onion, peeled and diced
• Kosher salt and freshly ground pepper to taste
• ¼ teaspoon grated orange peel
• 1 tablespoon chopped Italian parsley

The shrimp:

• 1 tablespoon olive oil
• 16 jumbo shrimp, peeled and deveined
• ½ teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• ½ clove garlic, peeled and finely chopped
• 1 cup clam juice
• ¾ teaspoon coriander seeds, toasted and crushed
• ¾ teaspoon mustard seeds, toasted and crushed
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• Pinch cayenne pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    478 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 12 grams protein; 30 milligrams cholesterol; 1395 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four first-course or two main-course servings

Preparation

1. For the hash, blanch the potatoes in separate pots until nearly tender. Drain and set aside. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the onion and saute until translucent. Add the white potato and 2 teaspoons of oil and saute until potato begins to brown. Add the sweet potato and cook until potatoes are tender. Season with salt and pepper and stir in the orange peel and parsley. Keep warm.
2. For the shrimp, heat the oil in a large skillet over medium-high heat. Season the shrimp with the 1/2 teaspoon of salt and pepper. Add to the skillet in a single layer, sauteing 1 minute. Turn and cook 1 minute more. Pour off most of the oil and toss the garlic with the shrimp. Stir in the clam juice. Remove the shrimp with a slotted spoon and keep them warm.
3. Add the seeds and butter and simmer over high heat until slightly thickened and emulsified, about 3 minutes. Remove from heat and stir in the lime juice, cilantro, cayenne and salt and pepper to taste.
4. Arrange the hash in the center of the plates, surround with the shrimp, pour the sauce over them and serve.

30 minutes