Shrimp and Cheddar Grits

Name: Shrimp and Cheddar Grits with Collard Greens and Tomatoes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Shrimp; 4 ounce Collard Greens; 4 ounce Grape Tomatoes; 1 teaspoon Chili Flakes; 2 clove Garlic; ½ cup Grits; 1 box Milk; ½ cup Cheddar Cheese; 1 tablespoon Vegetable Oil; ½ tablespoon Butter; unit Salt; unit Pepper

with Collard Greens and Tomatoes

Recipe Development TeamPublished on January 27, 2017

4.2

(10.3K customers rated)

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Shrimp and grits originated as a breakfast dish, believe it or not, enjoyed mostly in the coastal regions of Georgia and South Carolina. But as it has grown in popularity beyond its home turf, it’s morphed into something worth savoring at any time of day. In our version, we’re introducing collard greens and tomatoes to push it further towards dinnertime territory. The veggie duo also provides a hearty, wholesome contrast to the buttery grits.

Tags:

Eat First

•Gluten-free

•Spicy

•Contains shellfish

Allergens:

Shellfish

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

10 ounce

Shrimp

(Contains: Shellfish)

4 ounce

Collard Greens

4 ounce

Grape Tomatoes

1 teaspoon

Chili Flakes

2 clove

Garlic

½ cup

Grits

1 box

Milk

(Contains: Milk)

½ cup

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Vegetable Oil

½ tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2259 kJ

Calories540 kcal

Fat24 g

Saturated Fat9 g

Carbohydrate45 g

Sugar6 g

Dietary Fiber6 g

Protein38 g

Cholesterol250 mg

Sodium620 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

•Pot

•Large Pan

Instructions

In a medium pot, bring 1½ cups water, ½ cup milk (we sent more), and a pinch of salt to a gentle boil. Once boiling, slowly pour in grits while whisking to combine. Return to a boil, cover, and lower heat, reducing to a low simmer. Cook, stirring occasionally, until grits are tender and creamy, about 10 minutes. TIP: If grits become stiff, add a splash of water.

Wash and dry all produce. Remove and discard tough ribs and stems from collard greens. Roughly chop leaves. Mince or grate garlic. Halve tomatoes lengthwise.

Heat a drizzle of oil in a large pan over high heat. Add collard greens and cook until slightly softened, 4-5 minutes, tossing. Stir in garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Remove from pan and set aside.

Lower heat under same pan to medium-high, then add tomatoes and a drizzle of oil. Cook until tomatoes are starting to blister, 3-4 minutes, tossing frequently. Set aside with collard greens.

Heat another drizzle of oil in same pan over medium-high heat. Season shrimp with salt, pepper and a pinch of chili flakes (to taste). Add to pan and cook until opaque, 4-5 minutes, tossing. Return collard greens and tomatoes to pan. Toss until warmed through.

Add cheddar and ½ TBSP butter to grits and stir until melted. Season generously with salt and pepper. Divide grits between plates, then top with shrimp, collard greens, and tomatoes.