03 April 2012

Shrimp & Sweet Potato Grits

photo image Teaspoon of Spice

Happy Tuesday Lovies. Maybe it's because my heart is still stuck in the south, despite my busy work day here in the north. I could not help posting this shrimp & grits recipe the moment I saw it on Healthy Aperture by its creator Deanna of the blog Teaspoon Communications. Grits are the perfect meal. Easy to make, scrumptious (if you have the right combination of ingredients, enough moisture & you don't over cook them...not sounding so easy are they? Trust me they really are). But what Southerners have know about grits for decades is they are great for breakfast, lunch, & dinner. If you do one recipe right, you just might have it for each meal all day.

I went through a phase years ago where I would eat grits everyday for breakfast, instant mind you-which for some are not truly grits. I've tasted each, & those instant naysayers are right. But quickness does in a pinch. Whether they are instant grits or not, if you've got good ingredients with them your senses won't care about the difference. Do you have to have grits made in a certain way or with certain ingredients? If you do, please share!!

Shrimp & Sweet Potato Grits
serves 4-6

1 1/2 pounds medium shrimp, peeled and deveined
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
Salt & pepper
1 cup uncooked grits
2 cups water
1 cup lowfat milk
1 large baked sweet potato, skin removed and mashed (about 1/2 cup)
1/4 cup grated Pecorino cheese
1 tablespoon butter
1/4 teaspoon salt

In a large baggie, place shrimp, olive oil, garlic, rosemary, thyme, salt and pepper. Seal tightly and thoroughly mix. Marinate in refrigerator 1 -2 hours.

In large pot, bring grits, water and milk to a boil. Reduce to medium low, stir well and cover. Cook about 20 minutes. While grits are cooking, heat a splash of olive oil in a large skillet. Saute shrimp in batches of a dozen, about 5 minutes per batch.

Once grits are finished, mix in mashed sweet potato, cheese, butter and salt. To serve, spoon grits into each bowl and top with shrimp.

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