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


·         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



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


To Betty and me, Fair Shares means security and fairness. It is great to know that every week we will be able to move product and receive a fair price for it. I am proud to be part of the Fair Shares team.

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