4 Inch tart shells; cooked (4
-to 5)
-SWEET POTATO FILLING-
2 lb Sweet potatoes; roasted and
-peeled
2 Oranges; zested and juiced
1/2 c Light brown sugar
1 pn Ground cloves
1 ts Vanilla extract
1 ts Cinnamon
1 pn Salt
BBQ SHRIMP
16 Jumbo shrimp; peeled in
-center,
; head and tail
; intact, about 2
; pounds
2 ts Seafood seasoning
1 ts Finely chopped rosemary
1 tb Finely chopped garlic
1 ts Cracked black pepper
4 tb Unsalted butter; up to 6
1/4 c Beer
1 tb Worcestershire sauce
1 Lemons; juiced
1/2 c Seafood stock
Process ingredients until blended. Taste for salt and sugar. Keep warm
until ready to serve.
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.
Yields
1 servings
