Recipe courtesy of Greg Sonnier
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Total:
20 min
Prep:
10 min
Cook:
10 min

Ingredients

Sweet Potato Filling:
BBQ Shrimp:

Directions

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

For the 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.

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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