Shrimp And Grits Recipe

Bring 4 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Stir in 1 cup stone-ground grits and 1 tsp salt. Reduce heat to low and simmer, stirring frequently, until thick and tender, 20–25 minutes (follow package if different). If grits become too thick, add splash of water or milk.

When grits are creamy and cooked, stir in 2 tbs unsalted butter, 2 tbs cream cheese (if using), and 1 cup grated sharp cheddar. Taste and season with 1/4 tsp black pepper and additional salt if needed. Keep covered on very low heat while preparing shrimp and greens, stirring occasionally.

Heat 1 tbs olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.

Add sliced collard greens (about 1 lb) and toss to coat. Pour in 1/2 cup chicken stock or water, cover, and steam until tender, about 8–10 minutes, stirring once or twice.

Uncover, stir in 1 tbs apple cider vinegar, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Cook uncovered 1–2 minutes to reduce liquid slightly. Remove from heat and keep warm.

Prepare shrimp

Pat 1 lb large shrimp dry and season lightly with 1/4 tsp salt, 1/8 tsp black pepper and a pinch of Creole seasoning.

Build the sauce

In a large skillet, heat 1 tbs olive oil and 2 tbs unsalted butter over medium heat. Add 1/2 finely chopped small onion, 1/2 diced green bell pepper and 1 diced celery stalk. Sauté until softened, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Tomato base

Stir in 1 tbs tomato paste and cook 1 minute. Add one 14 oz can crushed tomatoes and 1 cup low-sodium chicken or seafood stock. Stir to combine.

Season and simmer

Add 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp Creole/Cajun seasoning, 1/2 tsp smoked paprika, and 1/4 tsp sugar. Bring sauce to a simmer, then reduce heat and simmer gently 8–10 minutes to thicken and meld flavors. Taste and adjust salt (about 1/2 tsp total) and pepper.

Finish shrimp

Add the seasoned shrimp to the sauce and simmer 3–4 minutes, stirring gently, until shrimp are opaque and just cooked through. Stir in 1 tbs fresh lemon juice and 2 tbs chopped parsley. Remove from heat.

Portion cheesy grits into shallow bowls (about 1/2 cup grits per serving). Top each with a generous scoop of collard greens, then spoon Creole shrimp and sauce over the top.

Garnish with sliced green onions, extra grated cheddar if desired, and serve with lemon wedges on the side to squeeze over the shrimp. Serve immediately.