Shrimp and Grits

Name: Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup quick-cooking grits; 4.5 cup chicken broth; 0.5 cup shredded cheddar cheese; 1 tablespoon butter; 1 pound shrimp (large, peeled, deveined); 1 tablespoon olive oil; 1 shallot (large, finely chopped); 2 clove garlic (minced); 0.5 cup diced tomatoes (drained); 0.25 teaspoon smoked paprika; 0.25 teaspoon red pepper flakes; 0.25 cup fresh collard greens or spinach (chopped); 0.75 teaspoon salt and black pepper

Creamy, savory grits topped with succulent shrimp and tender collard greens in a smoky sauce.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Cuisine: American
Difficulty: Medium

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 cup quick-cooking grits
4.5 cup chicken broth
0.5 cup shredded cheddar cheese
1 tablespoon butter
1 pound shrimp (large, peeled, deveined)
1 tablespoon olive oil
1 shallot (large, finely chopped)
2 clove garlic (minced)
0.5 cup diced tomatoes (drained)
0.25 teaspoon smoked paprika
0.25 teaspoon red pepper flakes
0.25 cup fresh collard greens or spinach (chopped)
0.75 teaspoon salt and black pepper

Instructions

Bring 4 cups chicken broth to a boil in a medium saucepan. Slowly whisk in the quick-cooking grits. Reduce heat to low, cover, and simmer for 5-7 minutes, stirring occasionally, until thickened. Stir in shredded cheddar cheese and butter until melted and creamy. Season with salt and black pepper. Keep warm, covered.
While grits cook, season the peeled and deveined shrimp with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
To the same skillet, add finely chopped shallot and sauté for 2 minutes until softened. Add minced garlic and cook for 30 seconds more until fragrant.
Stir in 1/2 cup chicken broth, drained diced tomatoes, smoked paprika, and red pepper flakes. Bring to a simmer and cook for 3 minutes, allowing sauce to thicken slightly. Stir in chopped collard greens or spinach and cook until wilted, about 2 minutes.
Return cooked shrimp to the skillet and toss to coat in the sauce. Serve immediately over the creamy grits.

Notes

For extra richness, a splash of cream can be added to the grits. Adjust the amount of red pepper flakes to control spice level.

Nutrition (per serving)

Calories: 520
Protein: 37.8 g
Carbohydrates: 50.1 g
Fat: 20.5 g
Fiber: 4.5 g
Sodium: 1200 mg
Saturated Fat: 9.2 g
Sugar: 5.8 g
Cholesterol: 230 mg