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Rosemary Shrimp Sweet Potato Grits

Rosemary Shrimp Sweet Potato Grits

Rosemary Shrimp Sweet Potato Grits |

Since early adulthood, I’ve always been enamored by the South. OK, it started in stereotypical fashion – I’ve read Gone With the Wind more times than I can remember but even from my first visit below the Mason-Dixon line, there’s just something about this part of the country that gets to me. The people, land, the FOOD and yes, even the weather – bring it on. So, when my Southern mentor and friend, Regan Jones told me about the Food Blog South weekend in January, it took me less than a day to commit. As Serena & I just launched this blog in May, we still have a lot to learn and what better place do to it than in Birmingham, Alabama surrounded by Southern food lovers and online gurus? This Southern-Wanna-Be is in.

Last week, I ordered my first sack of stoneground grits from War Eagle Mill and got cooking (adding a fall flavor twist to tradition.) And any excuse I have to cook and eat shrimp, I’m all over it.

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Rosemary Shrimp Sweet Potato Grits

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4-6 servings 1x


Try this twist on the beloved Southern dish: Rosemary Shrimp Sweet Potato Grits.


  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • Salt & pepper
  • 1 cup uncooked grits
  • 2 cups water
  • 1 cup lowfat milk
  • 1 large baked sweet potato, skin removed and mashed (about 1/2 cup)
  • 1/4 cup grated Pecorino cheese
  • 1 tablespoon butter
  • 1/4 teaspoon salt


  1. In a large baggie, place shrimp, olive oil, garlic, rosemary, thyme, salt and pepper. Seal tightly and thoroughly mix. Marinate in refrigerator 1 -2 hours.
  2. In large pot, bring grits, water and milk to a boil. Reduce to medium low, stir well and cover. Cook about 20 minutes.
  3. While grits are cooking, heat a splash of olive oil in a large skillet. Saute shrimp in batches of a dozen, about 5 minutes per batch.
  4. Once grits are finished, mix in mashed sweet potato, cheese, butter and salt. To serve, spoon grits into each bowl and top with shrimp.

Rosemary Shrimp Sweet Potato Grits |

Fellow Yankees, do you have a favorite Southern dish? Southern friends, what are the must-haves in your Southern pantry?

fried sweet potato fries

Wednesday 21st of March 2012

This meal looks perfect for breakfast or even dinner. I love all kinds savory foods made from sweet potato. I need to try this and see ho my family would respond.

Baker Street

Wednesday 19th of October 2011

shrimp and rosemary is a perfect combination!

Regan of The Professional Palate

Monday 17th of October 2011

Oh my heavens... these look good enough to make this Southern gal swoon ;-)

Can't wait!


Monday 17th of October 2011

This looks so delicious! I love the sweet potato grits. As a Southerner myself, I always have a ham bone in the freezer, all the fixins for cornbread in the cabinet, and buttermilk in the fridge. Add a pot of pinto beans and you have got yourself a good meal! I went to FoodBlogSouth last year and it was so awesome. I hope to be back again this year, too. I'm sure you guys will love it. Hope to see you there!


Monday 17th of October 2011

Jodie, thanks for your comments and your Southern "pantry" tips - love it! Will definitely look for you in January in B'ham :)

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