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

1. In a large baggie, place shrimp, olive oil, garlic, rosemary, thyme, salt and pepper.
2. Seal tightly and thoroughly mix.
3. Marinate in refrigerator for 1 -2 hours.
4. Once the shrimp are marinated...
5. In a large pot, bring grits, water and milk to a boil.
6. Then reduce to medium low, stir well and cover.
7. Cook about 20 minutes.
8. While grits are cooking, heat a splash of olive oil in a large skillet over medium high heat.
9. Saute shrimp in batches of a dozen, about 5 minutes per batch.
10. Once grits are finished, mix in the mashed sweet potato, cheese, butter and salt.
11. 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)