SR Oven Barbecued Shrimp and Sweet Potato Grits

Oven Barbecued Shrimp and Sweet Potato Grits 



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


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.

Serving Size: 4

Cooking Time: 30 minutes