SR Oven Barbecued Shrimp and Sweet Potato Grits
Oven Barbecued Shrimp and Sweet Potato Grits
Ingredients
Shrimp and Sauce:
2 Pounds (30 per pound) unpeeled medium-size fresh shrimp
1/4 Cup butter, melted
1/4 Cup chili sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon lemon juice
2 Teaspoons Asian chili garlic sauce (sriracha)
2 Teaspoons Creole seasoning
1 Garlic clove, minced
Sweet Potato Grits:
1 Cup quick-cooking grits
1 (16 ounce) can of Louisiana Sweet Potatoes (drained and mashed)
2 Tablespoons butter
1 Teaspoon salt
½ Teaspoon freshly ground black pepper
1 Cup shredded smoked Gouda cheese
1 Tablespoon chopped fresh thyme, plus sprigs for garnish
4 Strips of bacon, cooked crisp, chopped
Instructions:
Heat oven to 350F. Peel shrimp and devein. Combine shrimp with sauce ingredients in lightly greased 13x9-inch baking dish; toss to coat. Arrange shrimp in single layer. Bake at 350F for 12-15 minutes or until shrimp turn pink, stirring and turning shrimp after 8 minutes. Meanwhile, 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 cheese and thyme. Spoon grits onto serving platter; top with shrimp and sauce. Sprinkle bacon over top. Garnish with thyme sprigs. Credits: Priscilla Yee.