Creole Shrimp and Sweet Potato Grits Recipe ToTry

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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

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.
  3. 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.
  4. Add chopped green onions, chopped fresh cilantro, lemon zest and Sriracha hot chili sauce and sauté 3 minutes.
  5. Stir potatoes, shredded smoked Gouda cheese, butter, salt, and freshly ground pepper into grits. Serve shrimp mixture over sweet potato grits.
  6. Garnish: fresh cilantro sprigs
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