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Sautéed Shrimp

Sautéed Shrimp

and Collard Greens over Cheddar Grits

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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 ofen given a bad rep when prepared incorrectly – but a quick sauté over high heat is all it needs to truly shine!

Tags:Gluten-freeSpicy
Allergens:MilkShellfish

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Grits

8 ounce

Milk

(ContainsMilk)

4 ounce

Collard Greens

4 ounce

Grape Tomatoes

2 clove

Garlic

¼ ounce

Parsley

10 ounce

Shrimp

(ContainsShellfish)

1 teaspoon

Chili Flakes

½ cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

unit

Salt

1 tablespoon

Olive Oil

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1916.2720000000002 kJ
Calories458 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate44 g
Sugar5 g
Dietary Fiber6 g
Protein33 g
Cholesterol217 mg
Sodium1179 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Whisk
Large Pan
Instructionsarrow up iconarrow up icon
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1

In a medium pot, bring 1½ cups water, ½ cup milk, and a pinch of salt to a boil. Once boiling, slowly whisk in the grits. Return to a boil, cover, and reduce to a low simmer for approximately 15 minutes, stirring occasionally, until tender and creamy. TIP: If the grits become too dry, add a splash of water.

2

Prep the collard greens: Wash and dry all produce. Remove the ribs and stems from the collard greens and roughly chop the leaves. Finely chop the parsley. Mince or grate the garlic. Halve the tomatoes.

3

Cook the collards: Heat a drizzle of olive oil in a large pan over high heat. Add the collards and cook, tossing for 4-5 minutes, until lightly browned. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper. Remove from the pan and set aside.

4

Add the tomatoes and a drizzle of olive oil to the same pan over medium-high heat. Cook, tossing for 3-4 minutes, until beginning to burst. Set aside with the collard greens.

5

Heat another drizzle of olive oil in the same pan over medium-high heat. Season the shrimp with salt, pepper and a pinch of chili flakes (to taste). Add to the pan and cook, tossing for 2-3 minutes, until opaque. Add the collards, tomatoes, and parsley to the pan and cook, tossing, until warmed through.

6

Stir the cheddar cheese into the grits and season generously with salt and pepper. Serve the sautéed shrimp, collard greens, and tomatoes on top and enjoy!