BBQ Shrimp Gaufre with sweet potato spread

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.