Shrimp with Sweet Potato Grits
Oh boy, is this ever one of those lick the bowl recipes. Of course if you’re a grill aficionado, by all means grill those shrimp for an added layer of deliciousness. I have barbecued bacon wrapped shrimp and served them atop the grits – oh yeah everyone wants seconds!1/2 teaspoon freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Bring half and half, and 1 cup water to boil in a medium saucepan over medium-high heat. Gradually whisk in the grits. Reduce heat to medium-low and simmer, stirring occasionally for 10 minutes, or until thickened.
Place 1 tablespoon bacon fat in a skillet; add shrimp and white parts of onions. Sauté 2 to 3 minutes over medium-high heat, until shrimp are almost pink; add garlic, 1/4 cup green parts of onion, and chili sauce and cook another 1 to 2 minutes, until shrimp are done.
Once grits are thickened, stir in sweet potato, Gouda cheese, butter, salt, sage, and ground pepper.
To serve, place grits on a plate, top with shrimp and sprinkle with bacon and parsley.