Oven Barbecue Shrimp & Sweet Potato Grits Recipe

Name: Oven Barbecue Shrimp & Sweet Potato Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp and Sauce; 2 lbs medium shrimp, peeled and deveined (preferrably Louisiana shrimp 41-50 count per pound); 1/4 cup unsalted butter, melted; 1/4 cup chili sauce (tomato based store-bought); 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; 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 fresh ground black pepper; 1 cup shredded smoked gouda cheese; 1 tablespoon chopped fresh thyme; Garnish; 4 fresh thyme sprigs; 4 slices bacon, cooked crisp, chopped

Servings: persons

Shrimp and Sauce
2 lbs medium shrimp, peeled and deveined (preferrably Louisiana shrimp 41-50 count per pound)
1/4 cup unsalted butter, melted
1/4 cup chili sauce (tomato based store-bought)
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
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 fresh ground black pepper
1 cup shredded smoked gouda cheese
1 tablespoon chopped fresh thyme
Garnish
4 fresh thyme sprigs
4 slices bacon, cooked crisp, chopped

1
Pre-heat oven to 350 degrees. 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.
2
In the meantime, 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 gouda and thyme.
3
Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Shrimp and Sauce, 2 lbs medium shrimp, peeled and deveined (preferrably Louisiana shrimp 41-50 count per pound), 1/4 cup unsalted butter, melted, 1/4 cup chili sauce (tomato based store-bought), and more.

Yes, Oven Barbecue Shrimp & Sweet Potato Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Barbecue Shrimp & Sweet Potato Grits

How did you like this recipe?

Frequently Asked Questions