Grilled Shrimp with Sweet Potato Fritters

6 to 8 servings
  • 2 1/2 pounds sweet potatoes (about 2 medium-large)
  • Drizzle olive oil
  • Salt
  • 1 large egg
  • 1 to 1 1/2 cups fine dried bread crumbs
  • Freshly ground white pepper
  • Vegetable oil, for frying
  • 2 dozen medium shrimp (about 2 pounds), peeled and tail on
  • 2 tablespoons olive oil
  • Creole Seasoning
  • 1 1/2 cups Bourbon BBQ Sauce, recipe follows
  • 2 tablespoons chopped green onions, green part only
  • green part only
  • Bourbon BBQ Sauce:
  • 2 (14-ounce) bottles tomato ketchup
  • 3/4 cup bourbon
  • 1 tablespoon molasses
  • 1 tablespoon Creole or whole grain mustard
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped onions
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon peeled and grated fresh ginger
  • Preheat the oven to 400 degrees F.

  • Season the potatoes with the oil and salt. Place on a baking sheet and roast until tender, about 45 minutes. Remove from the oven and cool completely. Remove the skin and discard. In a mixing bowl, mash the potatoes until smooth. Add the egg and bread crumbs, mix well. Season with salt and pepper.

  • Preheat the grill. Preheat the oil to 360 degrees F.

  • Season the shrimp with the oil and Creole seasoning. Place 4 to 5 shrimp on each skewer. Place on the grill and cook for 2 to 3 minutes on each side, or until the shrimp turn pink and the tail curls completely in. Place a spoonful of the sweet potato mixture into the hot oil and fry in batches until golden.

  • Remove and drain on paper towels. Season with Creole seasoning.

  • To serve, spoon some of the BBQ Sauce in the center of each plate. Place a couple of the fritters in the center of the sauce. Cross 2 of the skewers and lay against the fritters. Garnish with green onions.

Bourbon BBQ Sauce:
  • Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.

  • Yield: about 1 quart

  • Recipe adapted from "Emeril's Creole Christmas Cookbook", by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997

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