Grits

Sweet Potato Grits Cakes with Shrimp

MAKES 24

Sweet potatoes and rice grits form the base for these elegant 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 parchment 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.

Spread grits mixture in an even