Creole Shrimp and Sweet Potato Grits

Creole Shrimp and Sweet Potato Grits Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 45 Minutes

Ingredients

2 cups milk
1 cup uncooked regular grits
1 tablespoon Creole seasoning
2 pounds large raw shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon canola oil
3/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon lemon zest
2 teaspoons Asian Sriracha hot chili sauce
1 cup cooked, mashed sweet potatoes
1 cup (4 oz.) shredded smoked Gouda cheese
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnish: fresh cilantro sprigs

Preparation

1. 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.

2. 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.

3. Stir potatoes and next 4 ingredients into grits. Serve shrimp mixture over sweet potato grits.

Note:

October 2012
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