Grits with Greens and Shrimp
Elevate your dinner table with this Southern-inspired recipe for Grits with Greens and Shrimp—a harmonious blend of creamy, stone-ground grits, tender sautéed greens, and perfectly seasoned shrimp. This dish combines the richness of buttery grits, infused with a touch of heavy cream (and optional cheddar cheese for extra indulgence), with the smoky heat of paprika- and cayenne-spiced shrimp. Nestled between the layers are vibrant collard greens or kale, sautéed with garlic and a bright splash of lemon juice. Easy to prepare in under 45 minutes, this recipe is a delicious one-bowl meal that’s as comforting as it is nutritious. Whether you’re craving a Southern classic or seeking a flavor-packed dinner idea, this dish promises to please. Perfect for weeknight meals or impressive entertaining, it’s a fresh twist on shrimp and grits that’s sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup Stone-ground grits
- 4 cups Water or chicken stock
- 1 teaspoon Salt
- 3 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 2 tablespoons Extra virgin olive oil
- 1 pound Fresh shrimp, peeled and deveined
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 4 cloves Garlic, minced
- 4 cups Collard greens or kale, stems removed and chopped
- 2 tablespoons Lemon juice
- 0.5 teaspoon Ground black pepper
- 1 cup Cheddar cheese, shredded (optional)
Instructions
In a medium pot, bring the water or chicken stock and 1 teaspoon of salt to a boil.
Whisk in the grits, reduce the heat to low, and cook, stirring occasionally, until thickened and creamy (about 20-25 minutes).
Stir in 2 tablespoons of butter and the heavy cream. If using, fold in the cheddar cheese for extra creaminess. Cover and keep warm.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, smoked paprika, cayenne pepper, 1 clove of minced garlic, and a pinch of salt. Sauté for 3-4 minutes, or until the shrimp turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Add the remaining minced garlic and sauté until fragrant, about 1 minute.
Add the chopped greens to the skillet and season with a pinch of salt and black pepper. Sauté for 5-7 minutes, or until the greens are tender.
Drizzle the greens with lemon juice and toss well. Remove from heat.
To assemble, spoon a generous portion of grits onto a plate or bowl, top with the sautéed greens, and arrange the shrimp on top.
Serve immediately, garnished with an extra sprinkle of paprika or a wedge of lemon on the side if desired.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
