Bbq Shrimp Pie

2013-11-03
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Ingredients

  • 4 (4 to 5- inch) tart shells, cooked
  • 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
  • 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

Method

Step 1

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

Step 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.

Step 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.

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