Recipe of the Week

Barbequed Shrimp Pie

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.


Sweet Potato Filling

  • 2 pounds sweet potatoes, roasted and peeled
  • zest and juice of 2 oranges
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of ground cloves
  • Pinch of salt

Barbequed Shrimp

  • 16 jumbo shrimp (about 2 pounds)
  • 4 to 6 tablespoons butter, divided
  • 1 tablespoon finely chopped fresh garlic
  • 2 teaspoons seafood seasoning
  • 1 teaspoon cracked black pepper
  • 1 teaspoon finely chopped rosemary
  • 1/2 cup seafood stock
  • 1/4 cup beer
  • 1 tablespoon Worcestershire sauce
  • juice of 2 lemons
  • 4 5-inch tart shells, baked
  • sprigs of fresh rosemary (for  garnish)


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.

Serves 4

Recipe compliments of Greg Sonnier of Gabrielle at the Uptowner