Sweet-Potato Tian With Spiced Shrimp and Prosciutto

Ingredients

• 1/4 cup plus 1 tablespoon olive oil
• 4 pounds sweet potatoes (about 6 medium)
• peeled and cut into 1/8-inch-thick slices
• 3 1/2 teaspoons kosher salt
• Freshly ground pepper to taste
• 3 medium red onions
• peeled and thinly sliced
• 1 1/2 cups white wine
• 1/4 cup Sherry
• 1/4 cup fresh lemon juice
• 1 teaspoon crushed pepper flakes
• 1/4 teaspoon cayenne pepper
• 2 1/2 pounds jumbo shrimp
• shelled and deveined
• 1/2 pound thinly sliced prosciutto
• trimmed of excess fat
• cut across into thirds
• 1 cup coarse fresh bread crumbs
• 1 tablespoon chopped Italian parsley

Instructions

1. Preheat the oven to 350 degrees.
2. Brush 1 tablespoon of olive oil over the bottom of a 12-by-3 1/2-inch round clay casserole dish.
3. Layer 1/3 of the sweet potatoes in the dish, overlapping the slices slightly.
4. Season with 3/4 teaspoon of salt and pepper.
5. Scatter 1/3 of the onions over the sweet potatoes.
6. Repeat with the remaining sweet potatoes and onions, seasoning each layer of potatoes with 3/4 teaspoon of salt and pepper.
7. Combine the wine and Sherry and pour over the top.
8. Cover with aluminum foil and bake until the potatoes are tender, about 1 hour.
9. Meanwhile, in a bowl, combine the lemon juice, 1/4 cup of olive oil, 1/2 teaspoons of salt, pepper, pepper flakes and cayenne.
10. Add the shrimp and toss to coat.
11. Refrigerate until ready to use.
12. Scatter the prosciutto strips over the sweet-potato mixture.
13. Top with the shrimp.
14. Bake, uncovered, until the shrimp is just cooked through, about 16 minutes.
15. Combine the bread crumbs with the parsley, 1/2 teaspoon of salt and pepper.
16. Sprinkle the crumbs over the shrimp and place under the broiler until lightly browned, about 2 minutes.
17. Serve immediately.