Oven Barbecue Shrimp & Sweet Potato Grits |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
From Priscilla Yee, Concord, CA, a winning recipe from Louisiana Cookin' Magazine. Try it out for a special brunch or supper! Ingredients:
2 lbs medium shrimp, peeled and deveined (preferrably louisiana shrimp 41-50 count per pound) |
1/4 cup unsalted butter, melted |
1/4 cup chili sauce (tomato based store-bought) |
1 tablespoon worcestershire sauce |
1 tablespoon lemon juice |
2 teaspoons asian chili-garlic sauce (sriracha) |
2 teaspoons creole seasoning |
1 garlic clove, minced |
1 cup quick-cooking grits |
1 (16 ounce) can louisiana sweet potatoes, drained and mashed |
2 tablespoons unsalted butter |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 cup shredded smoked gouda cheese |
1 tablespoon chopped fresh thyme |
4 fresh thyme sprigs |
4 slices bacon, cooked crisp, chopped |
Directions:
1. Pre-heat oven to 350 degrees. In a mixing bowl, combine shrimp with butter, chili sauce, Worcestershire, lemon juice, Sriracha, Creole Seasoning, and garlic and pour into lightly greased 13x9-inch baking dish. Toss to coat. Spread the shrimp in single layer. Bake for 12 to 15 minutes or until shrimp turn pink, stirring and turning shrimp after 8 minutes.
2. In the meantime, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt, and pepper; cook over medium-low heat until heated through. Stir in gouda and thyme.
3. Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.
|
|