Recipe courtesy of Greg Sonnier
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Level:
Easy

Ingredients

BBQ Shrimp:
Sweet Potato Filling:

Directions

BBQ Shrimp: Brown small amount of butter in skillet, add pepper, rosemary and shrimp; add seasoning, and garlic; saute over high heat until shrimp are pink. Add Worcestershire, beer and stock; bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.

Sweet Potato Filling: Process ingredients until blended. Taste for salt and sugar. Keep warm until ready to serve.

To Serve: Fill the tart shells with the warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie. Garnish with a sprig of fresh rosemary.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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