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Southern Shrimp & Grits
Tender shrimp, crispy bacon and vibrant collard greens nestled over top a bed of easy cheesy grits. Our version of this low country classic will leave your family satisfied whether served for breakfast, brunch or dinner. Recipe courtesy of Tony Perkins
25 minutes
Cook Time
4
Serves
0
Reviews (0)
25 minutes
Cook Time
4
Serves
0
Reviews (0)
Ingredients
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Preparation
- Bring 3 cups of chicken stock, milk, a few dashes of hot sauce (to taste), salt and pepper to a boil over medium-high heat.
- Stir in grits and reduce heat to medium-low.
- Cook, stirring often, until thickened, about 5-7 minutes.
- Gradually add cheeses and cook an additional two minute or until cheese has melted completely.
- Stir in butter, turn off heat and cover to keep warm until shrimp is ready.* Wash collards thoroughly.
- Remove stems of the collards by grasping the stem with one hand and pulling the leaves away with the other.
- Cut leaves into 1/2 inch pieces, discard the stems.** Slice onion and red pepper.*** Mince garlic.
- Chop parsley, you will need 2 tablespoons.
- Place shrimp in a large bowl.
- Squeeze 1/2 lemon over them and season with salt and pepper.
- Stir to coat and set aside.
- Cut bacon strips into 1/2 inch pieces.
- While grits are cooking, heat a nonstick skillet over medium-high heat.
- Add the bacon and cook until crisp, about 3-5 minutes.
- Remove bacon pieces to drain on a plate covered with a paper towel.
- Drain bacon fat into a heat proof container and reserve for later use, leaving about 2 tablespoons in the pan.
- Reduce heat to medium.
- In the hot bacon fat add minced garlic and a pinch of red peppers flakes.
- Sauté until fragrant.
- Add the collards and cook until they turn bright green and are softened, about 4-5 minutes.
- Place 1/4 cup of chicken stock in pan and cook collards in broth until it evaporates, about 2 minutes.
- Remove collards from pan and set aside.
- Place about 1 tablespoon of reserved bacon drippings in pan.
- Add onions and peppers.
- Cook until almost softened.
- Add shrimp and cook for an additional three minutes, until almost pink, turning once.
- Return collard greens to the pan and add 1 tablespoon of fresh squeezed lemon juice, Worcestershire sauce and parsley.
- Season with additional salt and pepper if needed.
- Cook for three minutes until sauce thickens slightly.
- Spoon grits into individual serving bowls.
- Top with shrimp and vegetables.
- Garnish with crumbled bacon and additional chopped parsley.
- *If grits start to become too thick add a little warm water or chicken stock to thin them out.
- ** To achieve this step quickly, place 5 or 6 leaves together in a stack.
- Roll them up and then slice to desired size.
- *** Save time and skip this step by using ShortCuts, pre-washed and cut vegetables.
There is no nutrition information available on this recipe.
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