I cannot take credit for this delicious recipe, it was borrowed from one of my tried and true cooking sources, Southern Living. This recipe was featured in the October edition of their magazine and I just had to try it. I would have never thought to put sweet potatoes in my grits and now I may never cook them without them again! Delicious! This recipe was quick and easy. Click the link below for the original recipe, see my changes highlighted.
Southern Living Creole Shrimp & Sweet Potato Grits
Ingredients
2 cups hazelnut milk (I used hazelnut milk instead of regular milk)
1 cup uncooked regular grits
1 tablespoon Creole or Cajun seasoning
1.5 lbs large raw shrimp, peeled
2 garlic cloves, minced
1/4 cup of onion, chopped
1 tbs olive oil
3/4 cup chopped green onions
1 tablespoon lemon zest (didn't have lemon zest, just used a little lemon juice)
2 teaspoons Asian Sriracha hot chili sauce
1 cup cooked, mashed sweet potatoes (equivalent to 2 small sweet potatoes)
1 cup (4 oz.) shredded smoked Gouda cheese
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions
-Peel and chop sweet potatoes, boil for about 20 minutes until tender. Mash in a bowl.
-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 and onion in olive oil in a large skillet over medium-high heat about 2 minutes. Add shrimp, and sauté 3 minutes or until shrimp are almost pink. Add green onions, lemon and sriracha, and sauté 3 minutes.
-Stir potatoes and next 4 ingredients into grits. Serve shrimp mixture over sweet potato grits. Enjoy!
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