Bbq Shrimp Pie

• 16 jumbo shrimp, peeled in center, head and tail intact, about 2 pounds
• 2 teaspoons seafood seasoning
• 1 teaspoon finely chopped rosemary
• 1 tablespoon finely chopped garlic
• 1 teaspoon cracked black pepper
• 4 to 6 tablespoons unsalted butter
• 1/4 cup beer
• 1 tablespoon Worcestershire sauce
• 1 lemons, juiced
• 1/2 cup seafood stock
• 4 (4 to 5) inch tart shells, cooked
• 2 pounds sweet potatoes, roasted and peeled
• 2 oranges, zested and juiced
• 1/2 cup light brown sugar
• Pinch of ground cloves
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Pinch Salt

1. Brown small amount of butter in skillet, add pepper, rosemary and shrimp; add seasoning, and garlic; saute over high heat until shrimp are pink.
2. Add Worcestershire, beer and stock; bring to a boil and allow liquid to reduce.
3. Finish sauce by emulsifying butter into it.
4. Process ingredients until blended.
5. Taste for salt and sugar.
6. Keep warm until ready to serve.
7. TO SERVE: Fill the tart shells with the warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie.
8. Garnish with a sprig of fresh rosemary.

jumbo shrimp, seafood seasoning, rosemary, garlic, cracked black pepper, unsalted butter, beer, worcestershire sauce, lemons, seafood stock, sweet potatoes, oranges, light brown sugar, ground cloves, vanilla, cinnamon, salt

Taken from www.foodnetwork.com/recipes/bbq-shrimp-pie-recipe.html (may not work)