Creole Shrimp and Sweet Potato Grits

 This is my favorite new recipe of the year so far! It is from Southern Living’s October 2012 issue, page 104. The recipe makes 6 servings.








Creole Shrimp and Sweet Potato Grits

2 cups 2% milk
1 cup uncooked regular grits
1 tablespoon low-sodium 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

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 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.

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

Per my calculations: Per serving – Calories: 366, Total Fat: 10.6g, Carb: 37.2g, Fiber 2.8g, Protein: 31.1g


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