OVEN BARBECUE SHRIMP & SWEET POTATO GRITS

Oven Barbecue Shrimp & Sweet Potato Grits image

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