Ingredients
Scale
For the Shrimp:
- 1 lb peeled/deveined shrimp
- 1 tablespoon olive oil
- 2 garlic cloves, minced or pressed
- 2 teaspoons chipotle chili powder
- Juice of 1 lime
- 4 strips bacon
- 2 tablespoons honey
For the Grits:
- 2 cups milk
- 1 cup quick-cooking grits
- 1 cup mashed sweet potato
- 8 oz shredded sharp cheddar cheese
- 4 tablespoons butter
- Salt and pepper, to taste
- Chopped scallions and parsley, for garnish
Instructions
For the Shrimp:
- Place the shrimp in a resealable plastic bag and add in the olive oil, garlic, chili powder, and lime juice. Season with salt and pepper and massage things around until well mixed. Marinate for 20 minutes (this is a great time to prepare the grits!).
- After 20 minutes or so, heat a large skillet over medium-high heat and crisp the bacon. Remove from pan, crumble, and set aside.
- To the drippings, add the shrimp, marinade, and honey. Cook for 2 minutes, or until the shrimp are just starting to curl and turn pink. Remove from heat.
For the Grits:
- Bring the milk and 12 oz of water to a boil in a medium pot. Gradually whisk in the grits and stir until incorporated. Reduce the heat to low, cover, and allow the grits to cook for 5-10 minutes. Once they are tender, whisk in the sweet potato, cheese, and butter. Stir well to combine and then season, to taste, with salt and pepper. Cover and keep warm until ready to serve.
To Serve:
- Spoon the grits into serving bowls and then top with the shrimp, bacon, scallions, and parsley. Drizzle everything with some of the shrimp pan juices. Serve immediately!