Recipes

Sweet Rewards Recipe Contest

Jerk Shrimp & Sweet Potato Grits

2009 SWEET REWARDS THIRD PLACE SIDES

Ingredients:

1 cup quick-cooking grits
1 15-ounce can of Louisiana Sweet Potatoes (drained and mashed)
2 tablespoons butter
2 teaspoons Jamaican jerk seasoning, divided
2 tablespoons hot sauce such as Frank’s
1 pound medium-size fresh shrimp, peeled and deveined
1/4 teaspoon salt
2 bacon slices
1/2 cup chopped green onions
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley

Instructions:

Cook grits according to package directions. Stir in mashed sweet potatoes, butter, 1 teaspoon jerk seasoning and 1 tablespoon hot sauce; cook over medium-low heat until heated through.

Toss shrimp with salt, remaining 1 teaspoon jerk seasoning and remaining 1 tablespoon hot sauce. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon, reserving drippings in skillet. Add shrimp and green onions to skillet. Saute just until shrimp turn pink, about 3 minutes. Stir in lemon juice.

Spoon grits onto serving platter; top with shrimp and juices. Crumble bacon over top; sprinkle with parsley. Garnish with parsley sprigs, if desired.

MAKES 4 SERVINGS

Credits:

Priscilla Yee
Concord, CA