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dock and dine

Bbq Shrimp Pie

Ingrients & Directions 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; […]

Ingrients & Directions


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.

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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

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RobinDee

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