Sweet Potatoes and Shrimp

Ingredients

• KITCHENAID Electric Stand Mixer
• KITCHENAID Fruit and Vegetable Strainer Attachment
• 1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count)
• 3 1/2 pounds sweet potatoes, peeled
• 1/4 cup milk
• 3 tablespoons butter
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 6 bacon slices
• 1 (8-ounce) package sliced fresh mushrooms
• 2 tablespoons cornstarch
• 3 garlic cloves, minced
• 3 tablespoons apple juice
• 2 tablespoons dry white wine
• 1 teaspoon fresh lemon juice
• Garnish: fresh flat-leaf parsley sprigs

Preparation

1. 1. Peel shrimp; devein, if desired.
2. 2. Pierce potatoes several times with tines of a fork. Place on a microwave-safe plate; cover with damp paper towels.
3. 3. Microwave potatoes at HIGH 10 to 12 minutes or until tender. Let stand 5 minutes. Cut into 1-inch cubes.
4. 4. Attach fruit and vegetable strainer attachment to electric stand mixer according to manufacturer's instructions. Strain potatoes into a bowl according to manufacturer's instructions. Scrape any remaining potato puree from strainer tray into bowl. Stir together potato puree, milk, and next 3 ingredients. Cover and keep warm.
5. 5. Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
6. 6. Sauté mushrooms in hot drippings 8 minutes or until tender. Remove from skillet.
7. 7. Toss shrimp in cornstarch. Add shrimp to skillet, and sauté over medium heat 3 to 5 minutes. Add garlic and next 3 ingredients. Increase heat to medium-high, and cook 1 minute or just until shrimp turn pink.
8. 8. Spoon sweet potato mixture onto a serving platter. Top with shrimp mixture and mushrooms. Sprinkle with bacon. Garnish, if desired.