Ovenbarbecueshrimpsweetpotatogrits Recipes

OVEN BARBECUE SHRIMP & SWEET POTATO GRITS

Oven Barbecue Shrimp & Sweet Potato Grits image

From Priscilla Yee, Concord, CA, a winning recipe from Louisiana Cookin' Magazine. Try it out for a special brunch or supper!

Provided by gailanng

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs medium shrimp, peeled and deveined (preferrably Louisiana shrimp 41-50 count per pound)
1/4 cup unsalted butter, melted
1/4 cup chili sauce (tomato based store-bought)
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons asian chili-garlic sauce (Sriracha)
2 teaspoons creole seasoning
1 garlic clove, minced
1 cup quick-cooking grits
1 (16 ounce) can louisiana sweet potatoes, drained and mashed
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup shredded smoked gouda cheese
1 tablespoon chopped fresh thyme
4 fresh thyme sprigs
4 slices bacon, cooked crisp, chopped

Steps:

Pre-heat oven to 350 degrees. In a mixing bowl, combine shrimp with butter, chili sauce, Worcestershire, lemon juice, Sriracha, Creole Seasoning, and garlic and pour into lightly greased 13x9-inch baking dish. Toss to coat. Spread the shrimp in single layer. Bake for 12 to 15 minutes or until shrimp turn pink, stirring and turning shrimp after 8 minutes.
In the meantime, 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 gouda and thyme.
Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.

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