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Creole Shrimp and Sweet Potato Grits

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 40 mins
Total time 45 mins
Yield Makes 6 servings

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

How to Make It

  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.