Ingredients
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
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.