Seafood Sauté on White Yam ‘Noodles’

Sweet potatoes (white yams) make excellent gluten free noodles that are tasty, healthy and delicious. We own a hand crank noodle maker and usu it on yams, zucchini, butternut squash etc. for our ‘noodles’ This recipe has delightful south of the boarder notes and tequila instead of white wine would also work well in this recipe. Gluten-free, heart healthy and diabetic friendly. Give this one a taste!

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Seafood Sauté on White Yam ‘Noodles’

Yield: 4 servings

1 lb. 16-20 peeled and deveined prawns
1 lb. red snapper or rock cod de boned and cut into bite sized pieces
1 large sweet potato (white yam)
5 cloves of garlic minced
2 tablespoons white wine
2 tablespoons chopped cilantro
1 ½ tablespoons red palm oil or coconut oil
2 teaspoons salt
1 teaspoon chili powder
2 limes
Fresh cracked black pepper to taste

Peel sweet potato and cut on a veggie noodle maker, or shred with a mandoline or food processor. Sauté  for 2 minutes (till al denté) with ½ tablespoon of oil and season with 1 teaspoon of salt. Portion and plate the ‘noodles’ then sauté the shrimp, fish, garlic, chili powder, 1 teaspoon of salt in the red palm or coconut oil. Add cilantro, wine, black pepper and lime juice till shrimp is cooked and serve over the ‘noodles’ as pictured. Cut one of the limes into wedges for plate garnishes. Serve.

©2015 Aron Bradley


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