Add some color to your favorite seafood dish by substituting sweet potatoes for grits. Spoon sweet potato mixture onto a serving platter. Top with the delicious shrimp mixture and mushrooms and sprinkle with bacon. Your entire family will love it!

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Recipe Summary

prep:
35 mins
cook:
36 mins
stand:
5 mins
total:
1 hr 16 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired.

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  • Pierce potatoes several times with tines of a fork. Place on a microwave-safe plate; cover with damp paper towels.

  • Microwave potatoes at HIGH 10 to 12 minutes or until tender. Let stand 5 minutes. Cut into 1-inch cubes.

  • Attach fruit and vegetable strainer attachment to electric stand mixer according to manufacturer's instructions. Strain potatoes into a bowl according to manufacturer's instructions. Scrape any remaining potato puree from strainer tray into bowl. Stir together potato puree, milk, and next 3 ingredients. Cover and keep warm.

  • Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

  • Sauté mushrooms in hot drippings 8 minutes or until tender. Remove from skillet.

  • Toss shrimp in cornstarch. Add shrimp to skillet, and sauté over medium heat 3 to 5 minutes. Add garlic and next 3 ingredients. Increase heat to medium-high, and cook 1 minute or just until shrimp turn pink.

  • Spoon sweet potato mixture onto a serving platter. Top with shrimp mixture and mushrooms. Sprinkle with bacon. Garnish, if desired.

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