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