Sweet Potato Shrimp & "Grits"

By • January 16, 2014 0 Comments

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Author Notes: Shrimp and smoked turkey sausage or bacon is cooked with caramelized onions and garlic and then left to simmer in a savory broth flavored by smoked paprika and a hint of cayenne with a few other creole seasonings. This lovely concoction is then spooned over an ancient grain oatmeal that has combined with mashed sweet potato and smoked Gouda cheese to make a more nutritious version of grits. You won't miss the grits let alone know there are no grits after taking your first bite!
I first discovered the original idea for this recipe in a magazine and it was one of those recipes you see and can't stop thinking about. My first time making it I followed the recipe fairly closely subbing things out here and there but made sure not to stray to far. I wanted to see if the recipe was full-proof before I twisted it my own way and it was a success! The second time I made it I added a few ingredients and now the 3rd time I really through things for a loop!


Serves 6

  • 2 cups almond milk or 1 cup almond milk and 1 cup water (using milk only will make it creamier)
  • 1 cup Purely Elizabeth Organic 6-Grain Oatmeal
  • 1/2 cup Water as needed to thin out grits
  • 1 tablespoon creole seasoning
  • 1.5 teaspoons smoked paprika
  • pinches cayenne pepper
  • 1 teaspoon agave nectar
  • 2 pounds shrimp
  • 3 smoked turkey sausage links or 1/2 package of diced uncooked bacon
  • 3 cloves of garlic minced
  • 1-2 tablespoons olive oil
  • 3/4 cup chopped sweet onion
  • 2 teaspoons agave nectar
  • pinches salt
  • 1 cup cooked and mashed sweet potatoes
  • 4 ounces smoked gouda cheese
  • pinches ground black pepper
  • cilantro for garnish
  1. Combine the oats and milk in a saucepan and cook over medium heat until liquid has been absorbed (cook just as you would your normal oatmeal). While still hot add the sweet potatoes, gouda cheese and pinch of black pepper. Stir to mix well. If the mixture becomes to thick add water.
  2. Meanwhile heat olive oil in a suacepan over medium and add onions with a pinch of salt and 2 tsp of agave. Saute until soft and carmelizing slightly. Now add the garlic and saute a few more minutes, careful to prevent burning. If using bacon add it now and let it cook through.
  3. Add the shrimp and turkey sausage (if not using bacon) to the saucepan and begin adding the creole, paprika & cayenne pepper. Turn the heat down to medium/low and add a couple of tbsp of water to the pan. Mix the ingredients around and let saute about 5 minutes. Add the last 1 tsp of agave.
  4. To serve place oat-sweet potato-gouda mixture in a bowl and top with the shrimp mixture (the shrimp mixture should have somewhat of a thin sauce from the water that was added, this is what you want!) Top with fresh cilantro and enjoy!

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