- 1 sweet potato, peeled (or not), cut in 3/8″ – 1/2″ slices*
- olive oil (to drizzle)
- sea salt/ground pepper
- 1/2 lb. shrimp, peeled and deveined*
- zest and juice 1/2 an orange
- 1 tbsp. orange muscat champagne vinegar
- 1/2 tsp. garlic, minced
- 1 tbsp. red chile puree
- 1/2 tsp. salt
- ground pepper
- reserved marinade liquid
- water to bring it up to 1/2 cup liquid
- 1 can black beans, rinsed and drained
- 1 tsp. ground cumin
- 1 tsp. oregano leaves
- 1/2 tsp. salt
- 1 bunch cilantro, rinsed, and most stems removed
- 1 tbsp. orange muscat champagne vinegar*
- 2 tbsp. olive oil
- a pinch of sea salt, or a few grinds
- 1 avocado, skin and seed removed, sliced thin
- chile pepper puree (such as Gourmet Garden)
Preheat oven to 400 degrees (or 375 degrees convection roast).
Toss sweet potato slices with a generous drizzle of olive oil and a few grinds of salt and pepper.
Arrange in a single layer on a baking sheet.
Cook 15 minutes. Turn. Cook another 15 minutes.
If they are tender and golden brown, remove from the oven and set aside to cool. If not, check periodically at about 5 minute intervals until they are tender and golden brown.This may take 30-50 minutes depending on thickness and convection versus regular oven.
While sweet potatoes roast, prep the shrimp, whisk marinade ingredients together, and combine in a prep bowl. Marinate them 20-30 minutes.
Remove the shrimp from the marinade. Reserve marinade for black beans. Grill on a stove top grill pan or grill them on high heat for about 1 minute on each side. Set aside.
Combine reserved marinade (and water as needed), 1 can of black beans, rinsed and drained well, cumin, oregano, salt, and several grinds of pepper in the bowl of a food processor. Pulse until very smooth. It should be about the consistency of pancake batter not bean dip. Add water if necessary. Set aside.*
In a blender, combine cilantro, citrus vinegar, olive oil, and salt. Blend until very smooth. It should be a pourable consistency not runny. Set aside until ready to assemble.
Thin slice your avocado.
On a party platter, arrange your roasted sweet potato medallions.
Drop about a tablespoon of black bean puree, and spread over the top.
Top with one grilled shrimp, and one thin slice of avocado.
Drizzle with cilantro mixture, and a tiny dab of red chile puree.
* See notes.
Sweet potato slices should be scrubbed, but you can peel or not. Slice fairly thick – from 3/8″ to 1/2″ thick. The thickness will determine how long they need to roast.
Medium sized shrimp work well. You only need one on each tapa.
I love Trader Joe’s Orange Muscat Champagne Vinegar. You can substitute any citrus vinegar, or rice vinegar.
You will probably have leftover black bean puree. It is fabulous with tortilla chips or sweet potato fries, and is a healthy snack.
If you can’t find red chile pepper paste in your produce department, you can use Fresno chiles (stems and seeds removed) pureed with water until smooth.