Heaven And Hell Shrimp And Sweet Potato Chipotle Grits

First of all I have a bit of a dilemma.  Problem one, I did make a couple changes, the biggest of which was the red sauce.  So, I want to note the changes in the recipe, but since they are from a blogger, I want to put the link.  Problem two, the original pin seems to be from a blog that copies other blog posts but they talk about the Saucy Gourmet, a blog I love, but this doesn't seem to be her recipe but I want to link to that original post to not only give her a well deserved plug, but that was my original source for the recipe.  However, I felt I should look up the original blog post and put a link to them, right.  Well I found what I believe was the original, and it seems idenicle.  So in the most cowardly way, since it is really a Bobby Flay recipe, I am including the recipe, as I cooked it, and links to the two posts and the Saucey Gourmet.  Make me feel better and click on them all ok?  At least tell me you did;).

ON TO THE RECIPE:
It was good.  We had a few issues.  I didn't see red jalepenos in the store, but they had these red chili peppers that looked like red jalepenos.  They weren't very spicy and I would have liked a bit more heat.  I also, didn't make the sauce as is.  I knew with the peppers I had, I would be bland, so I used half the oil and added some cream (The recipe below is how I made it) in the mini blender and it was like peppery whipped cream!  I also added salt.  We like this sauce a lot; we just wanted more heat.  The cilantro sauce was a bit vinegeray for me, but still tasty.  I also didn't use all the honey that was called for and I thought it was pretty sweet.  On to the good bits, yes it was tasty, (but only about a 3-3.5) and it looked wonderful.

The Pin was from the erecipe blog.
The, what I believe, was the original post here.

Heaven And Hell Shrimp And Sweet Potato Chipotle Grits


For the Shrimp and Grits:
1 large Sweet Potato
2 Tbl Canola Oil
1/2 Shallot finely diced
4 Clove Garlic smashed and minced
2 1/2 Cup Chicken Stock
1 Cup whole Milk
2 Tsp pureed Chipotle Chile in Adobe Sauce
pinch Kosher Salt
1 1/2 Cup quick cooking Grits
2 Tbl Butter
2 Tbl Honey
6 Tbl Olive Oil
1 Lb large Shrimp shelled and deveined
Fresh ground Black Pepper to taste
For The Green Onion Cilantro Sauce:
1 Cup sliced Green Onions (white and green -parts)
1/4 Cup coarsely chopped fresh Cilantro
1/4 Cup Rice Wine Vinegar
1 Tbl Dijon Mustard
Pinch Salt and Pepper
1/2 Cup Canola Oil
For the Red Chili Oil
2 red Jalapeño Pepper
roasted, with the skin, seeds and white
1 Cup Canola Oil
To prepare the shrimp and grits:

Preheat oven to 400 degrees
Roast the sweet potato in the oven until tender when pierced with a  knife (about 45 to 60 minutes)
Peel the sweet potato and puree the flesh in a food processor (or mini
chopper)
Heat the canola oil in a medium saucepan, add the shallot and cook until
soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds more.
Add the stock, milk, chipotle puree and salt... bring to a boil.
Slowly whisk in the grits. Reduce the heat to medium low and simmer for
10 minutes.
Stir in the sweet potato puree, stirring frequently for 5 to 10 minutes,
until smooth and thickened.
Remove from the heat and whisk in the butter and honey to taste. Cover
and keep warm.
Saut the shrimp in preheated olive oil for just a few minutes. DO NOT
OVERCOOK. Season with salt and pepper.
Spoon the grits on a plate, top with the simple sauted shrimp and serve
with sauces.


Green Onion Cilantro Sauce
1 cup sliced Green Onions (white and green parts)
1/4 cup coarsely chopped fresh Cilantro
1/4 cup Rice Wine Vinegar
1 TBS Dijon Mustard
Pinch Salt and Pepper
1/2 cup Canola Oil
Combine everything except the oil in a food processor and pulse until
smooth. With the motor running, add the oil slowly until emulsified.

Red Chili Oil
2 red Jalapeo Pepper, roasted, with the skin, seeds and white parts
removed
1/2 cup Canola Oil
1/3 cup heavy cream
Salt to taste
Puree in a mini blender