| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Inch tart shells; cooked (4 to 5) |
| 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 |
| 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 |
INSTRUCTIONS
SWEET POTATO FILLING
BBQ SHRIMP
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.
Converted by MC_Buster.
Per serving: 1680 Calories (kcal); 51g Total Fat; (26% calories from
fat); 38g Protein; 277g Carbohydrate; 294mg Cholesterol; 572mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2
Fruit; 9 Fat; 5 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0062
Converted by MM_Buster v2.0n.
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