Shrimp Mashed Yams
The Shrimp Mashed Yams is a recipe easy to make that I created based on Brazilian creole food from Bahia. I had in mind a low carb and high fiber diet, plus the good points for using fresh ginger, which helps to increase metabolism and stimulates the digestive system.
INGREDIENTS
1 large yam sliced
1/2 lb. raw medium shrimps
1 chopped onion
5 chopped garlic cloves
1 can of unsweetened coconut milk (optional)
1 cup of shredded unsweetened coconut
1 tbsp olive oil
1 tbsp fresh ginger
1 tbsp palm oil
1 tbsp chopped parsley
1 tbsp chopped green onions
PREPARING THE SHRIMP MASHED YAMS
Sauté the onions with garlic in medium heat until golden. Add the yam, the shredded coconut, and the coconut milk. Cook until soft enough for a masher. Add the shrimps and the ginger and cook for another 4 or 5 minutes. Remove from the burner and add the palm oil and the greens.
WINE PAIRING YOUR SHRIMP MASHED YAMS
Champagne or California Korbel, Riesling.
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Nutritional Analysis
Good points:
Low in sodium
High in manganese
High in vitamin B6
About the palm oil, or dendê oil:
You may choose not to add the dendê to your Shrimp Mashed Yams, and it is OK. But a tablespoon of this palm oil, already used by the Egyptians 5,000 years ago, will add a very special and exotic flavor together with the ginger, coconut, yam, and shrimps. It is easy to order it online. See its properties at