Delicious easy to serve finger food with eye appeal. The potatoes make a great base for the shrimp.
Steps #1 and #2 can be prepared ahead of time earlier in the day.
3/4 lb. medium shrimp (peeled and de-veined)
2 Tbsp extra virgin olive oil
2 small heads of garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp dried parsley
1 to 2 slim sweet potatoes or yams, peeled and sliced ¼ inch thick (enough for 30 slices)
1 Tbsp capers
½ cup diced tomatoes (drained)
Preheat oven to 425 degrees.
Wash the shrimp and pat them dry with paper towels
In a medium glass bowl, combine shrimp, garlic, 1 Tbsp olive oil, ½ tsp salt and ¼ tsp pepper and parsley. Toss together and refrigerate.
Spray a cookie sheet with vegetable cooking spray. Place potato slices in a large bowl and toss with remaining 1 Tbsp oil, salt and pepper. Lay evenly on cookie sheet. Roast potatoes in oven for 10 minutes. Remove and turn over. Return to oven and bake for additional 10 minutes until golden brown. Remove from oven and set aside.
Remove shrimp from refrigerator. Place in a skillet and sauté over medium-high heat for 3 minutes or until the shrimp have just turned pink on both sides and are cooked through.
Remove form heat. Stir in capers and diced tomatoes.
Place potato slices on a serving platter. Spoon a shrimp along with mixture on top of each potatoes slice. Serve right away.
Makes 30 pieces
Calories per piece 35
Fat 1 grams