Ingredients
1 cup quick-cooking grits1 can (16 ounces) cut sweet potatoes in syrup, drained and mashed3 tablespoons butter1/2 teaspoon salt1/2 teaspoon pepper1/2 cup reduced-fat Monterey Jack cheese1 pound uncooked shrimp (26-30 per pound), peeled and deveined1 teaspoon paprika1/4 teaspoon cayenne pepper3 tablespoons olive oil1/3 cup Buffalo wing sauceSliced green onions, optional
Preparation
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.
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.
