Sautéed Shrimp

Sautéed Shrimp

with Cheddar Grits and Garlicky Collard Greens

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Shrimp and grits is one of the most iconic Southern dishes. There are countless variations, but ours incorporates another Southern staple: collard greens! This unique veggie is often given a bad rep when prepared incorrectly – but a quick sauté with garlic is all it needs to shine!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



1 unit

Chicken Broth Concentrate

½ cup


10 g


1 unit


227 g

Collard Greens, chopped

113 g

Grape Tomatoes

2 tsp

Cajun Seasoning


56 g

Smoked Cheddar Cheese, shredded


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2305 kJ
Calories551 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate49 g
Sugar3 g
Dietary Fiber6 g
Protein43 g
Cholesterol245 mg
Sodium761 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium pot, bring the broth concentrate(s) and 2 cups salted water (double for 4 people) to a boil. Slowly whisk grits into the boiling water. Reduce the heat to medium-low. Cook, stirring occasionally, until tender and creamy 20-22 min. (TIP: If the grits become too stiff to stir, add a splash of water.)


Meanwhile, wash and dry all produce. Cut the tomatoes in half. Mince or grate the garlic. Juice the lemon.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the garlic, collard greens and the tomatoes. Cook, stirring often, until the collard greens wilt and tomatoes soften slightly, 5-6 min. Season with salt and pepper. Transfer to a plate.


Add the shrimp and spice blend to the same pan. Cook, stirring occasionally, until the shrimp just turns pink, 2-3 min. Add the collard greens mixture. Cook until warmed through, 1-2 min. Stir in 1 tbsp lemon juice (double for 4 people). Season with salt and pepper.


Stir the cheese and butter into the grits. Season with salt and pepper. Divide the grits between plates and top with the shrimp mixture.