Support local fishermen - eat Louisiana seafood during Lent! These Barbeque Shrimp Pies alongside a market greens salad make a delicious Friday (or any other day of the week) lunch or dinner.
To prepare Sweet Potato Filling: Mash sweet potatoes with orange zest and juice, brown sugar, cinnamon, vanilla, cloves and salt.
To prepare Barbequed Shrimp: Peel shells from the center portion of the shrimp, leaving the head and tail intact. Brown a small amount of butter in a skillet. Add shrimp, garlic, seafood seasoning, pepper, and rosemary; sauté over high heat until shrimp are pink. Add stock, beer, and Worcestershire sauce. Bring to a boil and cook until liquid is reduced. Finish sauce by whisking in remaining butter, one tablespoon at a time, until emulsified.
To serve, fill tart shells with warm sweet potato mixture. Arrange shrimp on top of filling, then drizzle barbeque sauce over and around the pie. Garnish with a sprig of fresh rosemary.
Recipe compliments of Greg Sonnier of Gabrielle at the Uptowner
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.