Louisiana_Cookin_-_November_-_December_2019

IN SEASON

photography by mac jamieson | recipe development by melissa gray

food styling by elizabeth stringer | styling by sidney bragiel

HUMBLE

ROOTS

25 louisianacookin.com

‘TIS THE SEASON FOR MARSHMALLOW-TOPPED SWEET POTATO CASSEROLES, and while we

can’t argue with a classic, this year, we’re shaking things up with a few new ways to cook sweet potatoes. Whether you

try our twice-baked sweet potatoes topped with tasso and cracklin’s, crispy hasselback sweet potatoes with pecans, or

the shrimp and grits cake appetizer, you’re sure to have a crowd-pleaser for any parties you attend this holiday season.

SWEET POTATO GRITS CAKES
WITH SHRIMP
MAKES 24

Sweet potatoes and rice grits form the
base for these elegant, party-perfect
appetizers.

2 cups low-sodium chicken broth
3 tablespoons unsalted butter,
divided
1¾ teaspoons kosher salt, divided
¾ teaspoon ground black pepper,
divided
1 cup rice grits*
1 medium sweet potato, peeled
and grated
2 small Fresno peppers, seeded and
thinly sliced
1 tablespoon minced shallot
24 large shrimp, peeled and deveined
(tails removed)
¼ cup dry white wine
2 tablespoons chopped fresh parsley
Garnish: chopped fresh parsley

1. Line a small rimmed baking
   sheet with parchment paper; spray
   parcment with cooking spray.
   2. In a medium Dutch oven, bring
   broth, 2 tablespoons butter,
   1¼ teaspoons salt, and ½ teaspoon
   black pepper to a boil over medium-
   high heat. Whisk in grits and sweet
   potato; reduce heat to medium-low,
   cover, and cook until tender, about
   20 minutes. Remove from heat; let
   stand for 10 minutes. Stir well.
   3. Spread grits mixture in an even
   layer on prepared pan. Cover and
   refrigerate until fi rm, at least 2 hours
   or overnight.
   4. Preheat oven to 300°. Line a
   large rimmed baking sheet with
   parchment paper.
   5. Using a 2-inch round cutter,
   cut out 24 grits cakes. Place on
   prepared pan.
   6. Bake until warmed, about
   10 minutes.
   7. In a large saucepan, melt remaining
   1 tablespoon butter over medium-
   high heat. Add Fresno peppers and
   shallot; cook, stirring occasionally, until
   tender, about 2 minutes. Add shrimp,
   wine, remaining ½ teaspoon salt, and
   remaining ¼ teaspoon black pepper;
   cook until shrimp are pink and fi rm,

CHOOSING & STORING

SWEET POTATOES

about 4 minutes. Stir in parsley.

Divide shrimp mixture among grits

cakes. Garnish with parsley, if desired.

*Rice grits have a fi ne texture and subtle

fl avor, and they cook similar to corn grits.

Kitchen Tip: Grits cakes can be made

a day in advance.

Choose: Look for sweet

potatoes with tight skins and no

blemishes or bruises. Bruised

sweet potatoes deteriorate

quickly.

Store: Raw sweet potatoes are

best stored in a cool, dry, dark

place. Do not refrigerate sweet

potatoes; this can create a hard

center and aff ect the fl avor.