This month's recipe for barbecue shrimp and sweet potato grits comes from Priscilla Yee of Concord, California. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Makes 4 servings
Shrimp and Sauce
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
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.
Sweet Potato Grits
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
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.