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Rosemary Shrimp & Sweet Potato Grits

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Level: Intermediate

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Description

Garlicky, herb infused shrimp paired with savory, sweet potato, Pecorino cheesy grits.

Ingredients

  • 1-½ pound Medium Uncooked Shrimp, Peeled And Deveined
  • 3 Tablespoons Olive Oil For The Marinade, Plus A Splash For Cooking The Shrimp
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Fresh Rosemary, Minced
  • 2 Tablespoons Fresh Thyme, Minced
  • Salt And Pepper, to taste
  • 1 cup Grits, Uncooked
  • 2 cups Water
  • 1 cup Lowfat Milk
  • 1  Large Baked Sweet Potato, Mashed
  • ¼ cups Grated Pecorino Cheese
  • 1 Tablespoon Butter
  • ¼ teaspoons Salt

Preparation

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.

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