Shrimp, Avocado and Yam Salad Revisited

Yams have been cultivated in Asia and Africa since 8000 B.C.  and are related to the large West African manioc root, igname , that we like best cooked like french fries and dipped into some wicked fresh green chilie.

I saw a picture of some fried yam slices the other day that looked really good, and since Jade is still raving about the yams that I stuffed with shrimp and avocado salad http://cookinginsens.wordpress.com/2011/01/31/shrimp-and-avocado-salad-stuffed-sweet-potato/, I decided to change the recipe up a bit.  I also thought it would give me an opportunity to take better pictures using my new props; especially my glass bricks.

The difference in this take on the salad is that after baking the yams, they are cooled, sliced and then fried in olive oil.  Crispy!

The picture below shows my yam stack before it fell over.   Thanks Brian.

Wine suggestion:   Champagne

Yam on Foodista

Avocado on Foodista

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About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes and tagged , , , , , , , , . Bookmark the permalink.

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