Well, my food photography studio is finally back up and running after a short hiatus following our move...I'm so excited to get the blog posts flowing again. I've even got a window in the studio that has gorgeous natural light, so I'm looking forward to experimenting with that.
This delicious seafood dinner graced our table last night. Shrimp & Grits has long been a favorite of ours, but I love recipes that put a new twist on stand-by favorites. The sweet potato grits are what originally caught my attention.
I used an apple-smoked gouda cheese in the grits, which paired with the mashed sweet potatoes perfectly. It gave the grits a wonderfully cheesy, smoky flavor, and the sweet potatoes infused the grits with super food nutrients.
This is an easy dish to prepare and left us plenty of time to enjoy our new fire pit after dinner. My sweet hubby built a fire pit for me recently, and we love spending time around it roasting marshmallows and making smores. It doesn't get any better than that on a chilly fall evening!
Bon Appetit, my friends!
Creole Shrimp & Sweet Potato Grits
Adapted from: Southern Living
2 cups milk
1 cup uncooked regular grits
1 tablespoon Creole seasoning
2 pounds large raw shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon canola oil
3/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon lemon zest
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 pepperGarnish: fresh cilantro sprigs
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.
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 2 ingredients, and sauté 3 minutes.
Stir potatoes and next 4 ingredients into grits. Serve shrimp mixture over sweet potato grits.