Smoky Collards & Shrimp with Cheesy Grits

Smoky Collards & Shrimp with Cheesy Grits

The dish provides a vibrant boost of nutrition with collard greens, a nutrient-dense high-protein food. Combining smoky paprika with shrimp adds a rich depth of flavor to the dish.

Tip: Be sure to slice the collards extra thin; it will help expedite the cooking process and produce the most tender greens.

Ingredients

• 3 cups water
• 1/2 cup whole milk
• 1/4 cup grits or polenta
• 1/4 cup grated Parmesan cheese
• 2 tablespoons extra virgin olive oil, divided
• 1 cloves garlic, sliced
• 1/4 teaspoon smoked paprika, divided
• 1 tablespoon kosher salt, divided
• 1 pound raw shrimp (31-35 count), peeled and deveined
• 1 tablespoon fresh thyme or basil, divided
• 1 cup sliced onion and 1/4 cup pepper

Preparation

• Combine water and milk in a large saucepan; bring to a boil. Whisk in grits (or polenta) until combined. Add salt. Cover and set aside.

• Stir in Parmesan, 1/2 teaspoon smoked paprika with shrimp and garlic, stirring occasionally. For 1 minute. Add the onion and cook, stirring occasionally, until the peppers are lightly browned. Add the collards by the handful, stirring them with slightly thick slices about each addition. Continue to cook, stirring frequently, until the collards are tender and beginning to darken, about 10 minutes.

• Add the remaining 1 tablespoon oil to the pan and increase heat to medium-high. Add shrimp, sprinkle with smoked paprika, divided. Cook without turning, breaking up clumps together with a wooden spoon, about 5 minutes or until lightly golden. Serve the shrimp and collards by the handful. Serve the shrimp and collards over the grits.