2 cups grits
1/2 cup onion
1 T. garlic
1 large sweet potato (boiled, peeled), pureed
1/2 qt. heavy cream
1 lb. butter
1 T. blackened seasoning
40 shrimp (10 per order)
1 bag fresh spinach
Pinch salt & pepper
1 can chipotle peppers
Grits:
Place 2 T. of olive oil, onions and pinch of garlic in a large saucepan and sweat approximately 2 minutes. Turn heat down and add the grits. Stir to blend in onions and garlic. Add part of the heavy cream and stir until it starts to thicken. Add rest of cream and the sweet potato puree. Stir until the grits are creamy and smooth. Pour into a bowl, add butter and stir.
Chipotle Butter:
Puree 1/4 can of chipotle peppers. Add soft butter and puree. Put into container and let cool until it hardens.
Shrimp and Spinach:
Heat olive oil in a sauté pan, add shrimp and sauté until pink. Add a pinch of garlic and blackened seasoning. Add in spinach and sauté until wilted. Add chipotle butter and toss. Put the grits in bowl, pour shrimp and spinach over the grits and add a pinch of salt and pepper.
