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Gabrielle's BBQ Shrimp Pie
4 (4-to 5-in.) baked tart shells
Sweet potato filling:
2 lb. sweet potatoes (roasted and peeled), warm
Zest and juice from 2 oranges
1/2 c. light brown sugar
Pinch ground cloves
1 tsp. vanilla extract
1 tsp. cinnamon
4 to 6 tbsp. butter, divided
1 tsp. cracked black pepper
1 tsp. finely chopped fresh rosemary, plus 4 sprigs for garnish
16 (about 2 lb. total) jumbo shrimp (peeled in center, head and tail intact)
2 tsp. Magic Seasoning Blends seafood seasoning
1 tbsp. finely chopped garlic
1 tbsp. Worcestershire sauce
1/4 c. beer
1/2 c. seafood stock (or clam juice)
To make sweet potato filling: Mash together sweet potatoes, orange juice and zest, brown sugar, cloves, vanilla, cinnamon and salt. Adjust salt and sugar, if needed. Keep warm until ready to serve.
To make BBQ shrimp: Brown 2 tablespoons butter in skillet; add black pepper, rosemary, shrimp, Magic 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 melting 2 to 4 tablespoons butter into it.
To serve: Fill tart shells with warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie. Garnish each with a sprig of fresh rosemary.
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