From Chef Greg Sonnier of Kingfish.
Serves 4
Ingredients:
2 lb. sweet potatoes, roasted and peeled 2 oranges, zested and juiced 1/2 cup light brown sugar pinch of ground cloves 1 tsp. vanilla extract 1 tsp. cinnamon pinch of salt 16 jumbo shrimp, peeled in center with head and tail intact (about 2 lbs.) 1 tsp. rosemary, finely chopped 1 tsp. cracked black pepper 2 tsp. seafood seasoning (we use Chef Paul Prudhomme’s Magic Seasoning) 1 tbsp. garlic, finely chopped 1 tbsp. Worcestershire sauce 1/4 cup beer 1/2 cup seafood stock juice of two lemons 4–6 tbsp. butter 4, 5 in. round waffles Method:
Sweet Potato Mixture: Process the sweet potatoes, orange zest and juice, brown sugar, cloves, vanilla, cinnamon, and salt until blended. Taste for salt and sugar. Keep warm until ready to serve.
BBQ Shrimp: Brown a small amount of butter in a skillet: add shrimp, pepper, and rosemary; add seafood seasoning and garlic; sauté over high heat until shrimp are pink. Add Worcestershire, beer, stock and lemon juice; bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.
To Serve: Spread warm waffle with warm sweet potato mixture; arrange shrimp on top and then pour the BBQ sauce over and around the waffle. Garnish with a sprig of fresh rosemary.
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