1 tbsp. olive oil

21-25 jumbo shrimp

1/4 c. yellow corn

2 tbsp. diced red bell pepper

1 oz. white wine

2 oz. cane syrup

creole seasoning (to taste)

1 tbsp. green onions

shoestringed sweet potatoes (as needed)

Shoestring (shred) the sweet potatoes and deep-fry until lightly browned. Reserve for later use.

Sauté your shrimp in a hot skillet with the olive oil. You can use the shrimp any way you like: completely peeled, butter-flied, tails still on, or still in the shell. Add the corn and red bell pepper to the skillet. Sauté until shrimp are fully cooked.

Add the white wine and deglaze the pan. Reduce by half and add the cane syrup. Reduce this by half and add the Creole Seasoning and the green onions.

Pour shrimp and Cane syrup mixture on plate. Place about a ¼ - ½ cup of the fried sweet potatoes in the center of the plate. Enjoy!

Note* This recipe can be done in larger quantities and served Buffet style.