Tag: green onions

Loaded Twice-Baked Sweet Potatoes – A Savory Delete of the Sometimes Too Sweet

They say your greatest strength is also your biggest weakness, which certainly is true when it comes to sweet potatoes. The starchy sweetness that makes this tuber such a popular holiday side dish, is also its fatal flaw, since, for me at least, it quickly leads to palate fatigue. After a few bites of mashed sweet potatoes, or sweet potato casserole, I’m pretty much over the experience, and I’m reaching for the cranberry sauce to reset my tongue, but here we’ve mixed in a few ingredients specifically selected to cut that sweetness, and push this much closer to the savory side of town.

Lime, jalapeño, and sharp cheddar may seem like odd choices here, but paired with the green onions, and bacon, they work wonders, and I had no problem finishing a whole sweet potato. And by whole, I mean two. By the way, these orange-fleshed sweet potatoes are often sold as “yams,” but they’re not, in case that ever comes up in conversation.

Besides all the obvious reasons, this is a great choice for your Thanksgiving table, since you can prep it ahead of time, and then bake them when you’re ready to serve. They will also stay hot for quite a while, which is another reason they’re nice around the holidays, when oven space can be limited. So, whether you make these for a special occasion, or some completely un-special weeknight meal, I really do hope you get give these loaded, twice-baked sweet potatoes a try soon. Enjoy

Ingredients for 4 portions:

4 orange-fleshed sweet potatoes, scrubbed clean

8 ounces bacon, sliced

1/3 cup sliced green onions

1/4 cup diced jalapeno

1/2 cup grated sharp white cheddar cheese, plus a little bit for the top

2 tablespoons crème fraiche, or sour cream

2 teaspoons fresh lime juice

salt, freshly ground black pepper, and cayenne to taste

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Shrimp and Grits

I love finding a new recipe to add to my

collection of favorites.

This one is from the book

“Whiskey In A Teacup” by Reese Witherspoon.

I cut the recipe in half for the two of us and

followed it exactly, making only a slight change

to the procedure. The full recipe with all

the other menu sides would serve 6-8

for entertaining. But, it’s easy enough
for any day’s dinner.

1. I added the water and Worcestershire sauce

along with the tomatoes, then added the shrimp.

2. I keep tomato paste measures out in 1 T scoops

in the freezer, so it’s always easy to add to a

recipe. It melts right in with the liquids.

3. The grits definitely needed more water.

Her directions call for only 3 C water.

I used the package for guidelines.

Reese’s menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits

FOR THE SHRIMP

2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning

(Tony Chachere’s Creole Seasoning)

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

tomato paste, creole seasoning, water, and

Worcestershire sauce. Cook for 2-3 minutes.

Add the shrimp, stirring for 4-5 minutes until

the shrimp turn pink. Remove from heat.

Taste and add salt if needed.

Serve immediately over warm grits.

Garnish with chopped green onions.

FOR THE GRITS

1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan.

Stir in grits and salt. Bring back to a boil,

stirring occasionally, then reduce the heat

to low, stir in the butter, and simmer for about

15 minutes. The grits will absorb all the water,

so you need to stir them occasionally and

add more water if they become too thick.

Enjoy!

Incoming search terms:

Shrimp and Grits

I love finding a new recipe to add to my

collection of favorites.

This one is from the book

“Whiskey In A Teacup” by Reese Witherspoon.

I cut the recipe in half for the two of us and

followed it exactly, making only a slight change

to the procedure. The full recipe with all

the other menu sides would serve 6-8

for entertaining. But, it’s easy enough
for any day’s dinner.

1. I added the water and Worcestershire sauce

along with the tomatoes, then added the shrimp.

2. I keep tomato paste measures out in 1 T scoops

in the freezer, so it’s always easy to add to a

recipe. It melts right in with the liquids.

3. The grits definitely needed more water.

Her directions call for only 3 C water.

I used the package for guidelines.

Reese’s menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits

FOR THE SHRIMP

2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning

(Tony Chachere’s Creole Seasoning)

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

tomato paste, creole seasoning, water, and

Worcestershire sauce. Cook for 2-3 minutes.

Add the shrimp, stirring for 4-5 minutes until

the shrimp turn pink. Remove from heat.

Taste and add salt if needed.

Serve immediately over warm grits.

Garnish with chopped green onions.

FOR THE GRITS

1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan.

Stir in grits and salt. Bring back to a boil,

stirring occasionally, then reduce the heat

to low, stir in the butter, and simmer for about

15 minutes. The grits will absorb all the water,

so you need to stir them occasionally and

add more water if they become too thick.

Enjoy!

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/shrimp-and-grits-2 html