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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!

Allergens:Crustacean/CrustacéSulphites/SulfiteMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

1 unit

Chicken Broth Concentrate

½ cup

Grits

10 g

Garlic

1 unit

Lemon

227 g

Collard Greens, chopped

113 g

Grape Tomatoes

2 tsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

56 g

Smoked Cheddar Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Pot
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.)

2

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

3

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.

4

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.

5

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