Savory Barbecue Shrimp Over Creamy Sweet Potato Grits
This delightful dish, inspired by the culinary traditions of Louisiana, marries the bold flavors of perfectly barbecued shrimp with the silky smoothness of sweet potato grits. With a medley of ingredients that blend spice and comfort, it's perfect for any special brunch or dinner gathering. The winning recipe by Priscilla Yee from Concord, CA, featured in Louisiana Cookin' Magazine, promises to bring warmth to your table while delighting your guests with each savory bite.
4
Servings
400
Calories
17
Ingredients
Ingredients
medium shrimp
2 lbs (peeled and deveined (preferably Louisiana shrimp 41-50 count per pound))
unsalted butter
1/4 cup (melted)
chili sauce
1/4 cup (tomato-based store-bought)
Worcestershire sauce
1 tablespoon
lemon juice
1 tablespoon
asian chili-garlic sauce
2 teaspoons ((Sriracha))
creole seasoning
2 teaspoons
garlic clove
1 (minced)
quick-cooking grits
1 cup
louisiana sweet potatoes
1 (16 ounce) can (drained and mashed)
unsalted butter
2 tablespoons
salt
1 teaspoon
fresh ground black pepper
1/2 teaspoon
shredded smoked gouda cheese
1 cup
chopped fresh thyme
1 tablespoon
fresh thyme sprigs
4 (for garnish)
bacon
4 slices (cooked crisp and chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the cleaned shrimp with the melted butter, chili sauce, Worcestershire sauce, lemon juice, Sriracha, Creole seasoning, and minced garlic. Mix well to ensure the shrimp are fully coated.
3
Transfer the shrimp mixture into a lightly greased 13x9-inch baking dish, spreading it out in a single layer. Bake in the preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque, stirring and turning halfway through (after about 8 minutes).
4
While the shrimp is baking, prepare the grits according to package instructions.
5
Once the grits are cooked, integrate the drained and mashed Louisiana sweet potatoes, unsalted butter, salt, and black pepper. Stir over medium-low heat until everything is heated through and well combined.
6
Add the shredded smoked gouda cheese and chopped fresh thyme, stirring until the cheese is melted and the mixture is creamy.
7
To serve, spoon generous portions of the sweet potato grits onto individual serving plates. Top each with the baked shrimp and drizzle the savory sauce from the dish over the top.
8
Finally, garnish with fresh thyme sprigs and crispy chopped bacon for an extra layer of flavor and crunch.
Nutrition Information
22.5g
Fat
30g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the official name of this recipe?
The recipe is named Savory Barbecue Shrimp Over Creamy Sweet Potato Grits.
Who created this award-winning dish?
The recipe was created by Priscilla Yee from Concord, CA.
Where was this recipe originally featured?
It was featured in Louisiana Cookin' Magazine.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What is the protein content of the dish?
There are 27.5 grams of protein per serving.
How many carbohydrates are in a serving?
Each serving contains 30 grams of carbohydrates.
What is the total fat content per serving?
The dish contains 22.5 grams of fat per serving.
What type of shrimp should I use?
The recipe recommends 2 lbs of medium shrimp, peeled and deveined, preferably 41-50 count Louisiana shrimp.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the shrimp bake?
The shrimp should bake for 12 to 15 minutes until pink and opaque.
When should I stir the shrimp during the baking process?
Stir and turn the shrimp halfway through baking, approximately after 8 minutes.
What kind of grits are used in this recipe?
The recipe calls for 1 cup of quick-cooking grits.
How are the sweet potatoes prepared for the grits?
Use one 16-ounce can of Louisiana sweet potatoes, which should be drained and mashed before being stirred into the cooked grits.
What type of cheese makes the grits creamy?
The recipe uses 1 cup of shredded smoked gouda cheese.
What ingredients are in the barbecue shrimp sauce?
The sauce consists of melted butter, chili sauce, Worcestershire sauce, lemon juice, Sriracha, Creole seasoning, and minced garlic.
What specific type of chili sauce is recommended?
A tomato-based store-bought chili sauce is recommended.
Is there any spicy heat in this recipe?
Yes, the recipe uses Sriracha (Asian chili-garlic sauce) and Creole seasoning for flavor and heat.
What size baking dish is needed?
A lightly greased 13x9-inch baking dish is used for the shrimp.
How is the dish garnished?
It is garnished with fresh thyme sprigs and 4 slices of cooked, crisp chopped bacon.
What herbs are used in the grit mixture?
One tablespoon of chopped fresh thyme is stirred into the grit and cheese mixture.
How much butter is used for the shrimp?
1/4 cup of melted unsalted butter is mixed with the shrimp.
How much butter is added to the sweet potato grits?
2 tablespoons of unsalted butter are integrated into the grits.
What is the total number of ingredients in this recipe?
There are 17 ingredients in total.
Is this recipe suitable for brunch?
Yes, it is described as being perfect for a special brunch or dinner gathering.
What is the source of culinary inspiration for this meal?
This dish is inspired by the culinary traditions of Louisiana.
How much Creole seasoning is required?
The recipe calls for 2 teaspoons of Creole seasoning.
What is the final step before serving?
The final step is to drizzle the savory sauce from the baking dish over the shrimp and grits.
How many garlic cloves are used?
The recipe requires 1 minced garlic clove.
How much salt and pepper are added to the grits?
The grits are seasoned with 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper.