Shrimp, Grits & Greens

Ann Dunaway Teh & Lesley Baradel
Shrimp Grits and Greens
Shrimp Grits and Greens

Shrimp, Grits & Greens

0 from 0 votes
Course Seafood
Servings 6 servings
Calories 325 kcal

Ingredients
  

Grits:

  • 1 tsp canola oil
  • 1 sweet onion, grated
  • 1/2 cup fresh or frozen corn kernels, thawed
  • 1 cup milk
  • 1 cup low sodium chicken broth
  • 1 cup yellow grits or coarse ground yellow cornmeal
  • ½ cup freshly grated parmesan cheese

Creamy Shrimp and Greens:

  • 1 lb shrimp, peeled and deveined
  • ¼ tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 4 tsp canola oil, divided
  • 1 tbsp all-purpose flour
  • 1 1/4 cups low sodium chicken broth
  • 1/2 cup chopped green onions
  • 1 tsp minced garlic
  • 1 tbsp fresh lemon juice
  • 1/4 tsp hot sauce, optional
  • 4 cups collards, trimmed and stemmed, cut into strips

Instructions
 

  • For the grits, heat 1 teaspoon canola oil in a 2-quart saucepan over medium heat. Add the onions and sauté until translucent, about 2 minutes. Stir in the corn and continue cooking for another 3 minutes.
  • Turn heat to medium-high and add the milk and water. Bring to a slow boil and whisk in the grits. Reduce heat to low and simmer for about 30 minutes or until thick, stirring occasionally. Stir in the parmesan cheese and set aside.
  • While the grits are simmering, season the shrimp with salt and pepper. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add the shrimp to the pan and cook for 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet.
  • Add remaining canola oil to the pan and reduce the heat to medium. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 6 ingredients; cook about 5 minutes or until thickened.
  • Stir in shrimp and cook for an additional minute or until the collards are completely wilted. Serve immediately over grits.

Notes

Chef's Note: Unfamiliar with grits? Polenta is a great substitute.
Nutrition Nugget:  Since Ann and Lesley live in the South, this meal is a spin on a traditional Southern new year’s day meal for fortune and good luck in the coming year. Greens, and particularly collard greens in the South, represent economic fortune in the new year. The more greens you eat, the larger your fortune. Legumes also represent money for the coming year and black-eyed peas symbolize good luck. Regardless of superstition, collard greens and black-eyed peas are nutrition power houses and what better way to start the new year than with yummy nutrition super stars in your tummy!

Nutrition

Calories: 325kcalCarbohydrates: 33gProtein: 24gFat: 10gSaturated Fat: 3gCholesterol: 119mgSodium: 557mgFiber: 2gSugar: 6g
Tried this recipe?Let us know how it was!

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Ann Dunaway Teh & Lesley Baradel

Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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