OVEN BARBECUE SHRIMP & SWEET POTATO GRITS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Oven Barbecue Shrimp & Sweet Potato Grits image

How to make Oven Barbecue Shrimp & Sweet Potato Grits

Provided by @MakeItYours

Number Of Ingredients 18

2 pounds medium (41-50 count) Louisiana shrimp, peeled and deveined
1/4 cup unsalted 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 (recipe follows)
4 thyme sprigs for garnish
4 strips bacon, cooked crisp, chopped, for garnish
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 freshly ground black pepper
1 cup shredded smoked gouda cheese
1 tablespoon chopped fresh thyme

Steps:

  • Pre-heat oven to 350ºF. 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.
  • Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.
  • 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

There are no comments yet!