Oven Barbecue Shrimp & Sweet Potato Grits

Name: Oven Barbecue Shrimp & Sweet Potato Grits
Ingredients: 2 pounds medium (41-50 count) Louisiana shrimp, peeled and deveined; 1/4 cup unsalted butter, melted; 1/4 cup chili sauce; 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 (recipe follows); 4 thyme sprigs for garnish; 4 strips bacon, cooked crisp, chopped, for garnish; 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 freshly ground black pepper; 1 cup shredded smoked gouda cheese; 1 tablespoon chopped fresh thyme

Oven Barbecue Shrimp & Sweet Potato Grits was pinched from <a href="http://www.wwoz.org/new-orleans-community/food/recipes/oven-barbecue-shrimp-sweet-potato-grits" target="_blank">www.wwoz.org.</a>

INGREDIENTS

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2 pounds medium (41-50 count) Louisiana shrimp, peeled and deveined

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1/4 cup unsalted butter, melted

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1/4 cup chili sauce

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1 tablespoon Worcestershire sauce

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1 tablespoon lemon juice

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2 teaspoons Asian chili garlic sauce (Sriracha)

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2 teaspoons Creole seasoning

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1 garlic clove, minced

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Sweet Potato Grits (recipe follows)

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4 thyme sprigs for garnish

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4 strips bacon, cooked crisp, chopped, for garnish

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1 cup quick-cooking grits

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1 16-ounce can Louisiana sweet potatoes, drained and mashed

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2 tablespoons unsalted butter

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1 teaspoon salt

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1/2 teaspoon freshly ground black pepper

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1 cup shredded smoked gouda cheese

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1 tablespoon chopped fresh thyme

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