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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.