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Fish/Seafood: Grilled Shrimp w/ Sweet Potato Fritters

Source of Recipe

Emeril Lagasse


List of Ingredients

2 1/2 pounds sweet potatoes (2 large)
drizzle olive oil
1 large egg
1 1/2 cups fine dried bread crumbs
oil for frying
ground white pepper
2 dozen medium shrimp (2 lb), peeled -- tails on
2 tablespoons olive oil
creole seasoning
1 1/2 cups bourbon bbq sauce (see recipe)
2 tablespoons chopped green onion (green part only)

BOURBON BBQ SAUCE:
2 bottles ketchup (14 oz each)
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onion
1/4 cup firmly packed brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger


Recipe

Preheat the oven to 400ºF. 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 360ºF.

Season 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. Yield: 6 to 8 servings

BBQ Sauce: Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use. Yield: about 1 quart.