Okinawan Sweet Potato Shrimp Cakes w/Roasted Pepper Aioli
Shrimp cakes made with okinawan sweet potatoes served with a roasted pepper aioli.
- 3 jumbo shrimp (15 count/pound)
- 1/4 cup olive oil
- Coconut oil
- 1 large Okinawan Sweet Potato baked on 400 for 30-40 min.
- 1/4 cup of corn panko or crushed macadamia nuts (or a combo of both)
- 2 slices red onion diced
- 1/2 roasted red bell pepper diced (set some aside for garnish)
- 1/2 roasted yellow bell pepper diced ( set some aside for garnish)
- 3 baked garlic cloves
- 1 teaspoon ground cumin
- Fresh ground salt and pepper
- Scallions for garnish
Roasted Red Pepper Aioli Sauce
- 1 cup mayo
- 2 red bell peppers
- 4 garlic cloves finely minced
- 1 lemon
- Salt/Pepper to taste
Preheat oven to 400 and bake Okinawan sweet potato for 40 minutes or until soft. Allow to cool, and remove skin. You can also boil the sweet potato to save time.
Roast your yellow & red bell peppers, by placing on a cookie sheet, drizzle with olive oil and broil until skin peels off. To bake your garlic cloves, place peeled cloves on a pan and drizzle with olive oil OR cut the top off of the garlic clove bunch, make a tin foil pocket and drizzle top with olive oil. Bake on 400 for 20-30 min. moving garlic around half way through.
Garlic should be soft like a paste and should spread easily on bread. Bake your shrimp on 400 for 8-10 minutes or until more than half way cooked through. Brush the shrimp with coconut oil so they don't stick to your pan, cookie sheet or tin foil. Season with salt and pepper. Allow shrimp to cool and dice up into small squares.
If you make a large batch of this recipe, feel free to put shrimp in a food processor. Slice your scallions into long thin strips about 2-4 inches long and put in a bowl with ice cold water. This will shock the green onions, resulting in them curling up.
In a medium bowl, mix your Okinawan sweet potato, cumin, red onion, roasted garlic & bell peppers, salt, pepper, panko or mac nuts and mix well. Fold in shrimp. Shape into cakes and add additional panko or macadamia nuts to ensure the right texture of your cakes. The oil from the garlic and peppers will loosen your texture, but the panko and macadamia nuts will act as a bonding agent that keeps everything together. Bake shrimp cakes for 10-12 minutes on 400. Allow to cool before removing from cookie sheet. Drizzle with roasted red pepper aioli sauce, and garnish with remaining roasted bell peppers and scallions.
Roasted Red Pepper Aioli Sauce
De-seed and bake your roasted red pepper, brushed with EVOO, on 400 or Broil until soft. It's okay if the edges of your pepper burn. It will bring out the flavor. (If you do not want to roast your own red peppers, you may buy these jarred).
In a food processor blend your mayo, roasted red peppers, garlic, the juice of 1 lemon. Add salt and pepper to your liking.
I recommend buying a squeeze bottle to drizzle this sauce over your shrimp cakes, but cutting the tip off a zip lock bag or using a pastry bag will do the trick. You can also server this sauce in a bowl and spoon on the side or on top of your shrimp cakes.