Southern American · dinner
Shrimp and Grits with Greens
Quick-cooking grits and bagged greens make a Southern classic feel light and vegetable-forward.
- Total time
- 30 min
- Serves
- 2
- Est. cost
- $22
Ingredients
For 2 servings
Seafood
- raw shrimp12 oz
Pantry & grains
- quick grits⅔ cup
- olive oil1 tbsp
Dairy & eggs
- sharp cheddar½ cup
Produce
- baby kale5 oz
- cherry tomatoes1 cup
- garlic2 clove
- lemon1 piece
Spices
- smoked paprika1 tsp
Method
- 1
Bring 2 2/3 cups water and a pinch of salt to a boil; whisk in grits, reduce heat to low and cook 8 to 10 minutes, stirring often.
- 2
Toss shrimp with paprika, salt and pepper.
- 3
Heat oil in a skillet over medium-high. Cook shrimp 2 minutes per side until pink; remove.
- 4
Add garlic and tomatoes; cook 3 minutes until they burst. Add kale and cook 2 minutes until wilted.
- 5
Stir cheddar into grits.
- 6
Spoon grits into bowls, top with greens and shrimp, and squeeze lemon over.
Kitchen note
Leftover grits firm up in the fridge and can be pan-fried into cakes.Approximate per serving: 490 calories, 37g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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