Rosemary Shrimp & Sweet Potato Grits
- 1- 1/2 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
- 1/4 cups Grated Pecorino Cheese
- 1 Tablespoon Butter
- 1/4 teaspoons Salt
- 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.
shrimp, olive oil, garlic, fresh rosemary, fresh thyme, salt, grits, water, milk, sweet potato, pecorino cheese, butter, salt
Taken from tastykitchen.com/recipes/main-courses/rosemary-shrimp-sweet-potato-grits/ (may not work)