Name: Bbq Shrimp Pie
Ingredients: Four 4- to 5-inch tart shells, cooked; 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; 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.

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

Recipe courtesy of Greg Sonnier, Gabrielle's and Gamay, New Orleans, LA

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