Bring milk and 1 1/2 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
Meanwhile, sprinkle Creole seasoning over shrimp. Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds. Add shrimp, and sauté 3 minutes or until shrimp are almost pink. Add green onions and next 3 ingredients, and sauté 3 minutes.
Stir potatoes and next 4 ingredients into grits. Serve shrimp mixture over sweet potato grits.
The best thing about this recipe is how quickly it comes together in combination with how complex the flavor is. It's that time of year where I have canned pumpkin on hand, so I followed the advice of another reviewer and used that instead of sweet potato. Delicious! Highly recommend for an adventurous, but quick, weeknight meal!
This was delicious! The sweet potatoes added a great flavor to the grits. I used sharp cheddar iinstead of Gouda (personal cheese preference), and also added one finely diced jalepeno to the shrimp while cooking. I will definitely be making this again. It was SO good!!
I have also made this substituting canned pumpkin for the sweet potato (using the same amount called for), and we liked it even better than with the sweet potato.
Delicious! We had it for dinner tonight and loved it. It was more spicy than I expected, but not overwhelmingly so. The sweet potatoes were a nice addition to the creamy grits, which were a lovely balance with the spicy shrimp. The only complaint I heard from my family was that there wasn't more. Good thing they didn't find the portion I hid in the back of the fridge to take to work tomorrow for lunch......
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