Rosemary Shrimp & Sweet Potato Grits

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

Once the shrimp are marinated… In a large pot, bring grits, water and milk to a boil. Then 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 over medium high heat. Saute shrimp in batches of a dozen, about 5 minutes per batch.

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