Oven Barbecue Shrimp & Sweet Potato Grits

From Priscilla Yee, Concord, CA, a winning recipe from Louisiana Cookin' Magazine. Try it out for a special brunch or supper!

• Ready In: 45 mins
• Serves: 4

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

Directions

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.