Shrimp with Sweet Potato Grits, One of those Lick the Bowl and Ask for Seconds Dishes!

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!

2 cups half and half

1 cup uncooked regular grits

6-8 slices thick hickory bacon, cooked and diced (I bake in oven, it’s crisp and not greasy but save 1 tablespoon bacon drippings)

1-1/4 pounds large raw shrimp, peeled and deveined

1 teaspoon Cajun seasoning

1 clove garlic, minced
1 bunch of green onions, chopped fine, and whites and greens separated2 teaspoons chili sauce (hot sweet oriental variety)

1 cup cooked, mashed sweet potato (I roast potato as it brings out natural sweetness)

1 cup shredded Gouda cheese

4 tablespoons butter

1 teaspoon sea salt

1/4 teaspoon ground sage

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.