Bbq Shrimp Pie

Level:
Easy
Ingredients
  • BBQ SHRIMP:
  • 16 jumbo shrimp, peeled in center, head and tail intact, about 2 pounds
  • 2 teaspoons seafood seasoning
  • 1 teaspoon finely chopped rosemary
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon cracked black pepper
  • 4 to 6 tablespoons unsalted butter
  • 1/4 cup beer
  • 1 tablespoon Worcestershire sauce
  • 1 lemons, juiced
  • 1/2 cup seafood stock
  • 4 (4 to 5) inch tart shells, cooked
  • SWEET POTATO FILLING:
  • 2 pounds sweet potatoes, roasted and peeled
  • 2 oranges, zested and juiced
  • 1/2 cup light brown sugar
  • Pinch of ground cloves
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Pinch Salt
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.


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