GRILLED SHRIMP WITH SWEET POTATO FRITTERS
pounds sweet potatoes (about 2 medium-large)
Drizzle olive oil
1 large egg
1 to 1 1/2 cups fine dried bread crumbs
Freshly ground white pepper
Vegetable oil, for frying
2 dozen medium shrimp (about 2 pounds), peeled and tail on
2 tablespoons olive oil
1 1/2 cups Bourbon BBQ Sauce, recipe from above
2 tablespoons chopped green onions, green part only
the oven to 400 degrees F. Season the potatoes with the oil and salt.
Place on a baking sheet and roast until tender, about 45 minutes.
Remove from the oven and cool completely. Remove the skin and
discard. In a mixing bowl, mash the potatoes until smooth. Add the
egg and bread crumbs, mix well. Season with salt and pepper. Preheat
the grill. Preheat the oil to 360 degrees F.
the shrimp with the oil and Creole seasoning. Place 4 to 5 shrimp on
each skewer. Place on the grill and cook for 2 to 3 minutes on each
side, or until the shrimp turn pink and the tail curls completely
in. Place a spoonful of the sweet potato mixture into the hot oil
and fry in batches until golden. Remove and drain on paper towels.
Season with Creole seasoning. To serve, spoon some of the BBQ Sauce
in the center of each plate. Place a couple of the fritters in the
center of the sauce. Cross 2 of the skewers and lay against the
fritters. Garnish with green onions.
to 8 servings