Recipe courtesy of Greg Sonnier

Bbq Shrimp Pie

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
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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 ground cloves

1 teaspoon vanilla extract

1 teaspoon cinnamon

Pinch salt

BBQ Shrimp:

4 to 6 tablespoons unsalted butter

1 teaspoon cracked black pepper

1 teaspoon finely chopped rosemary

16 jumbo shrimp, peeled in center, head and tail intact, about 2 pounds

2 teaspoons seafood seasoning

1 tablespoon finely chopped garlic

1 tablespoon Worcestershire sauce

1/4 cup beer

1/2 cup seafood stock

1 lemon, juiced


  1. For the Sweet Potato Filling: Process ingredients until blended. Taste for salt and sugar. Keep warm until ready to serve.
  2. 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.
  3. 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.