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Buffalo Shrimp with Sweet Potato Grits

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Combining three of the South's most treasured dishes, makes for a fast, easy, delicious dish to serve for breakfast or lunch! Shrimp and Grits is classic southern comfort food meal at its best. Spicy shrimp topped on a bed of creamy cheesey grits. But this dish takes it a step further by adding another southern staple- sweat potato! Rich and smooth and thick without heavy cream. One bite and your guests will be smiling ear to ear! —Julie Peterson, Crofton, Maryland
Buffalo Shrimp with Sweet Potato Grits Recipe photo by Taste of Home

Ingredients

  • 1 cup quick-cooking grits
  • 1 can (16 ounces) cut sweet potatoes in syrup, drained and mashed
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup reduced-fat Monterey Jack cheese
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 1/3 cup Buffalo wing sauce
  • Sliced green onions, optional

Directions

  1. In a large saucepan, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt and pepper until heated through; stir in cheese until melted.
  2. Toss shrimp with paprika and cayenne pepper. In a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink and become opaque, about 2-3 minutes, stirring occasionally. Stir in Buffalo sauce and heat through. Serve shrimp over grits. If desired, top with sliced green onions.

Nutrition Facts

1 serving: 361 calories, 16g fat (6g saturated fat), 114mg cholesterol, 837mg sodium, 38g carbohydrate (12g sugars, 3g fiber), 18g protein.

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