Creole Shrimp and Sweet Potato Grits

 

This recipe has a number of non-local ingredients, but there are some good Fair Shares ingredients too.
from My Recipes

Ingredients

·         2 cups milk

·         1 cup uncooked regular grits

·         1 tablespoon Creole seasoning

·         2 pounds large raw shrimp, peeled and deveined (I'm going to try this with trout)

·         2 garlic cloves, minced

·         1 tablespoon canola oil

·         3/4 cup chopped green onions

·         1/4 cup chopped fresh cilantro

·         1 tablespoon lemon zest

·         2 teaspoons Asian Sriracha hot chili sauce

·         1 cup cooked, mashed sweet potatoes

·         1 cup (4 oz.) shredded smoked Gouda cheese

·         2 tablespoons butter

·         1 teaspoon salt

·         1/2 teaspoon freshly ground pepper

·         Garnish: fresh cilantro sprigs

Preparation

 

1.    Bring milk and 1 1/2 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.

2.    Meanwhile, sprinkle Creole seasoning over shrimp. Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds. Add shrimp, and sauté 3 minutes or until shrimp are almost pink. Add green onions and next 3 ingredients, and sauté 3 minutes.

3.    Stir potatoes and next 4 ingredients into grits. Serve shrimp mixture over sweet potato grits.

Tip: Dried Tomatoes

Pour a tablespoon of wine or balsamic vinegar over tomatoes, cover and let stand 30 minutes. Add herbs and bay leaf Cover tomatoes with oil; stir or tap jar to remove any trapped air. Store in fridge use within 6 weeks. Additions Add feta cheese, olives…serve with pasta, salads or serve as an appetizer with a...Read more

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Alan Nolte, Nolte Hills Farm, Morrsion MO
Nolte Hills Nursery