Sautéed Shrimp
with Cheddar Grits and Garlicky Collard Greens
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.
Ingredients
285 g
Shrimp
(Contains Crustacean/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
(Contains Sulphites)
56 g
Smoked Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
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.
