Creole Shrimp And Sweet Potato Grits

• 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
• Garnish: fresh cilantro sprigs

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. Saute garlic in hot oil in a large skillet over medium-high heat 30 seconds. Add shrimp, and saute 3 minutes or until shrimp are almost pink. Add green onions and next 3 ingredients, and saute 3 minutes.
3. Stir potatoes and next 4 ingredients into grits. Serve shrimp mixture over sweet potato grits.

milk, regular grits, creole seasoning, shrimp, garlic, canola oil, green onions, fresh cilantro, lemon zest, chili sauce, potatoes, gouda cheese, butter, salt, freshly ground pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/shrimp-sweet-potato-grits (may not work)