Sweet-Potato Tian With Spiced Shrimp and Prosciutto
Published September 2, 1995
- Total Time
- 1 hour 35 minutes
- Rating
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Ingredients
¼ cup plus 1 tablespoon olive oil
4 pounds sweet potatoes (about 6 medium), peeled and cut into ⅛-inch-thick slices
3 ½ teaspoons kosher salt
Freshly ground pepper to taste
3 medium red onions, peeled and thinly sliced
1 ½ cups white wine
¼ cup Sherry
¼ cup fresh lemon juice
1 teaspoon crushed pepper flakes
¼ teaspoon cayenne pepper
2 ½ pounds jumbo shrimp, shelled and deveined
½ pound thinly sliced prosciutto, trimmed of excess fat, cut across into thirds
1 cup coarse fresh bread crumbs
1 tablespoon chopped Italian parsley
Nutritional analysis per serving (6 servings)
73 grams carbs; 331 milligrams cholesterol; 694 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 11 grams fiber; 1576 milligrams sodium; 55 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Brush 1 tablespoon of olive oil over the bottom of a 12-by-3 ½-inch round clay casserole dish. Layer ⅓ of the sweet potatoes in the dish, overlapping the slices slightly. Season with ¾ teaspoon of salt and pepper. Scatter ⅓ of the onions over the sweet potatoes.
- Step 2
Repeat with the remaining sweet potatoes and onions, seasoning each layer of potatoes with ¾ teaspoon of salt and pepper. Combine the wine and Sherry and pour over the top. Cover with aluminum foil and bake until the potatoes are tender, about 1 hour.
- Step 3
Meanwhile, in a bowl, combine the lemon juice, ¼ cup of olive oil, ½ teaspoons of salt, pepper, pepper flakes and cayenne. Add the shrimp and toss to coat. Refrigerate until ready to use.
- Step 4
Scatter the prosciutto strips over the sweet-potato mixture. Top with the shrimp. Bake, uncovered, until the shrimp is just cooked through, about 16 minutes. Combine the bread crumbs with the parsley, ½ teaspoon of salt and pepper. Sprinkle the crumbs over the shrimp and place under the broiler until lightly browned, about 2 minutes. Serve immediately.
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