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.Print
Rosemary Shrimp Sweet Potato Grits
Try this twist on the beloved Southern dish: Rosemary Shrimp Sweet Potato Grits.
- Yield: 4-6 servings 1x
- 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
- 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.
- In large pot, bring grits, water and milk to a boil. Reduce to medium low, stir well and cover. Cook about 20 minutes.
- 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.
- Once grits are finished, mix in mashed sweet potato, cheese, butter and salt. To serve, spoon grits into each bowl and top with shrimp.
Fellow Yankees, do you have a favorite Southern dish? Southern friends, what are the must-haves in your Southern pantry?