Prep 20 mins
Cook 25 mins
From Priscilla Yee, Concord, CA, a winning recipe from Louisiana Cookin' Magazine. Try it out for a special brunch or supper!
Shrimp and Sauce
- 2 lbs medium shrimp, peeled and deveined (preferrably Louisiana shrimp 41-50 count per pound)
- 1⁄4 cup unsalted butter, melted
- 1⁄4 cup chili sauce (tomato based store-bought)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 teaspoons asian chili-garlic sauce (Sriracha)
- 2 teaspoons creole seasoning
- 1 garlic clove, minced
Sweet Potato Grits
- 1 cup quick-cooking grits
- 1 (16 ounce) canlouisiana sweet potatoes, drained and mashed
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup shredded smoked gouda cheese
- 1 tablespoon chopped fresh thyme
- 4 fresh thyme sprigs
- 4 slices bacon, cooked crisp, chopped
- Pre-heat oven to 350 degrees. In a mixing bowl, combine shrimp with butter, chili sauce, Worcestershire, lemon juice, Sriracha, Creole Seasoning, and garlic and pour into lightly greased 13x9-inch baking dish. Toss to coat. Spread the shrimp in single layer. Bake for 12 to 15 minutes or until shrimp turn pink, stirring and turning shrimp after 8 minutes.
- In the meantime, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt, and pepper; cook over medium-low heat until heated through. Stir in gouda and thyme.
- Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.
These grits are delicious! I adjusted the recipe slightly to make it a little less calorie laden. I cooked the mashed sweet potatoes myself since the canned variety is packed in sugar syrup. I also cut the cheese down to 8 oz and found that I was still flavorful and creamy. I cooked/boiled both the potatoes and the grits in shrimp stock and... WOW! Thanks for posting... I will have to try the shrimp now....