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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crustacean/Crustacé)
1 pièce(s)
Concentré de bouillon de poulet
½ tasse(s)
Grits
10 g
Ail
1 pièce(s)
Citron
227 g
Feuilles de chou cavalier, haché
113 g
Tomates raisins
2 cc
Assaisonnement cajun
(Contient Sulfites)
56 g
Cheddar fumé, râpé
(Contient Lait)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
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.