The fall is here at last and it is my favorite time of the year. Fall always makes me think of Oshun, it could be because of the preponderance of yellows and gold tones as leaves change color, or because of the abundance of gorgeous pumpkins and gourds, or just because the nights are crisp and the days have a special luxurious glow as dusk settles over the horizon. All of these things make me think of Oshun…
If fall inspires you like it inspires me, then you may want to share these recipes with the Queen of Hearts… and why not share them as well with a sweetheart or with someone you may be trying to woo?
Buttery Shrimp Island over Roasted Sweet Potatoes and Corn Bisque
a) 2 large red yams or sweet potatoes
b) 4 ears of fresh corn (husk them)
c) 8 ounces of heavy whipping cream
d) 1 qtr. of half and half
e) ½ cup of Sherry (semi sweet)
f) 2 tablespoons of butter
g) 2 tablespoons of wheat flour
h) ¼ cup of brown sugar
i) 1 teaspoon of freshly grated nutmeg
j) ¼ teaspoon of freshly grounded white or black pepper corns
k) ¼ teaspoon of kosher salt
l) 2 tablespoons of corn oil
m) 1 small yellow onion minced
n) 25 large shrimps peeled and deveined (5 per person is enough for a serving)
o) 1 clove of garlic minced
p) 2 teaspoons fresh Dill minced
q) 1 tablespoon of Olive oil
r) 2 tablespoons of butter
Peel (a) and cut it into 2 inch pieces. Place on an oiled baking sheet (use l for oiling the sheet and coating the yams lightly), set oven to 350F and proceed to place 2 corn ears to roast as well. Cook until yams are fork tender.
Place (d) to warm on a deep pot over low heat. Peel the other two ears of corn and cut out all the kernels with a sharp knife. Place kernels to cook into pot and cook in low heat for 25 minutes while sweet potatoes cook. Once sweet potatoes and corn are ready, remove kernels from ears and add to pot, also add the roasted yams. Season mixture in the pot using h, I, j, k and cook for another 5 minutes, if the cream has reduced itself too much, add milk to liquid volume.
On a small pan prepare a blond roux (use ingredients f and g) this will take you about 4 minutes over medium heat.
Place contents of pot in the blender, liquefy and then strain to remove fibers from corn and yams. Return to fire; add half of the Sherry and heavy whipping cream. Thicken with blonde roux. Turn off heat and set aside.
On a large pan, place q and r to heat, add M and O cook until the onions become trans lucid and then add the shrimp, cook for two minutes then start adding the rest of the Sherry to cook finish cooking the shrimp, this will take but a few minutes. Add P and turn the heat off.
To assemble the dish use a wide rim bowl, if you can find one with fall decorations even better or a gold one, spoon out some of the bisque and in the middle assemble the shrimps tails pointed inwards in the shape of a circle or simply pile them as nicely as you can to give the illusion of an island.
You may want to sprinkle a touch of nutmeg over the bisque for added flavor and presentation.
I am sure that this dish, when cooked with care, prayers and lots of good intentions can open the way to romance.
If you are cooking for Oshun, you could also use some butternut squash. Roast the squash or any sweet pumpkin you find in the market and add it to the mix to be pureed.
I hope you enjoy this recipe and it brings you joy and love. I made this recipe for my husband when we were still dating and it was sure a homerun hit.
Oní Yemayá Achagbá