Ingredients

The following ingredients have 4 Servings
  • 1/2 cup quick cook white grits
  • 1/2 teaspoon salt
  • 2 cups water
  • 2 ounces finely grated Parmesan cheese
  • 2 cups pre-cooked, mashed purple sweet potato (Stokes Purple from freidas.com)
  • 12 ounces pre-cooked frozen jumbo shrimp, thawed
  • 1 1/2 teaspoons creole seasoning
  • 1 tablespoon butter
  • 1 tablespoon fresh chopped parsley
  • optional: additional Parmesean cheese, if desired

Instruction

  • Add water and salt to 1 ½-qt pot and bring to boil over medium-high. Add grits and reduce heat to medium-low, simmering for about 5 to 7 minutes uncovered. Most water should be absorbed, but they will still look a little wet.
  • Stir cheese until melted in. Stir in mashed purple potato and return to stovetop to warm for a few minutes, if needed. If mixture seems to thick, add a splash of water or milk and stir in.
  • In small skillet, add 1 tablespoon olive oil and bring to medium-high heat. Add shrimp and statue for 3 to 4 minutes until hot. Add butter and creole season and stir until melted and coating shrimp.
  • Pour shrimp along with pan sauce over grits. Top with additional parmesan cheese and fresh chopped parsley.