Indulge in the Southern culinary delight of Grits with Greens and Shrimp, a dish that harmoniously blends creamy grits, fresh greens, and succulent shrimp. This hearty and flavorful meal is a symphony of textures and tastes that will tantalize your palate. The creamy grits, made from stone-ground corn, provide a smooth and velvety base for the sautéed greens, which add a vibrant pop of color and a slightly bitter note. Succulent shrimp, cooked to perfection, add a briny and tender element to the dish. The combination of these ingredients, along with a savory broth and aromatic spices, creates a comforting and satisfying meal that is perfect for any occasion. Whether you're a fan of Southern cuisine or simply looking for a new and exciting dish to try, Grits with Greens and Shrimp is sure to become a favorite. This article offers two delectable variations of this classic dish: one featuring collard greens and the other showcasing turnip greens. Both recipes provide step-by-step instructions, ensuring that even novice cooks can create this culinary masterpiece. So gather your ingredients, fire up the stove, and embark on a delightful journey into the world of Southern flavors.
Let's cook with our recipes!
SHRIMP AND GRITS
Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
SHRIMP AND GRITS AND GREENS
Add some leafy greens to your shrimp and grits! This recipe for shrimp and grits and greens features delicate shrimp with lots of depth, toothsome, buttery stone ground grits, and dark leafy greens cooked until tender in a lightly sweet, wonderfully garlicky shrimp broth.
Provided by Elizabeth Stark
Categories Dinner
Time 1h
Number Of Ingredients 20
Steps:
- Start with the grits. Bring a medium saucepan filled with 2 1/2 cups water to a boil. Whisk in the sea salt and grits. When mixture just starts to simmer again, whisk in milk and butter. Turn heat to low and cover with the lid slightly askew. Cook, stirring often, for about an hour. (Grits tend to stick to the bottom of the pan in the beginning, so do check and stir often.) If more liquid is needed, add up to 1/2 cup more milk.
- While grits cook, thaw shrimp in a large bowl under a trickle of cold running water. When they've thawed enough to handle (about 10 minutes), peel the shrimp, reserving the shells.
- In a large saucepan, combine the shrimp shells, onion, carrot, 2 cloves garlic, kale stems, 2 sprigs thyme, bay leaves, 1/4 teaspoon sea salt, and peppercorns. Add just enough cold water to cover ingredients (about 1 quart) and bring to a boil. Turn heat down to a simmer until broth is needed for the greens.
- If desired, devein the shrimp - here's a good guide.
- Mince remaining 2 garlic cloves and set aside.
- Set a 10-inch cast iron or other deep-sided, heavy skillet, over medium/medium-high heat. When hot, add 2 tablespoons butter and half the shrimp. Sprinkle with sea salt, Old Bay, and fresh ground pepper. Cook just until shrimp are pink with golden edge, 1 - 2 minutes per side. Remove cooked shrimp to a large plate. Continue for remaining shrimp, adding additional pats of butter as needed.
- Strain broth with a wire mesh strainer.
- Melt remaining 2 tablespoons butter in the same pan. Add minced garlic, cook 1 minute, and then add the greens. Add a small pinch sea salt and a few twists pepper. Sauté 5 minutes. Add 1 cup broth, stirring greens while broth reduces. Fold in shrimp, add salt, pepper, and Tabasco to taste.
- Swirl cheese into grits. Taste and add sea salt as needed.
- Spoon grits into shallow bowls and top with greens, shrimp, and a ladleful of broth. Garnish with remaining thyme sprigs. Serve immediately.
GRITS AND GREENS CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
- In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
- Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
- Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
- Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.
GRITS WITH GREENS AND SHRIMP
Make and share this Grits With Greens and Shrimp recipe from Food.com.
Provided by Mercy
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat.
- Add the grits and the garlic and bring just to a boil.
- Cook until soft and creamy, adding heavy cream as needed, to make a loose but not runny mixture.
- Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick.
- Add the shrimp and cook a few minutes more, until pink.
- Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.
Nutrition Facts : Calories 759.5, Fat 47, SaturatedFat 28.5, Cholesterol 372, Sodium 832.8, Carbohydrate 41, Fiber 1.5, Sugar 0.7, Protein 43.2
SOUTHERN SHRIMP AND GRITS
A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.
Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.
GRITS AND GREENS
This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that's stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.
Provided by Vallery Lomas
Categories weeknight, vegetables, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
- Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
- Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
- Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.
Tips:
- Use Fresh Ingredients: For the best flavor, use fresh collard greens, shrimp, and vegetable broth. Fresh ingredients will give your dish a more vibrant and flavorful taste.
- Cook the Collard Greens Properly: Collard greens can be tough if they are not cooked properly. To ensure that they are tender and flavorful, cook them slowly over low heat until they are wilted and tender.
- Season the Dish Well: Don't be afraid to season your dish with salt, pepper, and other spices. This will help to enhance the flavors of the collard greens, shrimp, and grits.
- Serve the Dish Hot: Grits with greens and shrimp is best served hot. This will allow you to enjoy the full flavor of the dish.
Conclusion:
Grits with greens and shrimp is a delicious and hearty dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover collard greens and shrimp. The dish is also very affordable and easy to make. If you are looking for a new recipe to try, I highly recommend grits with greens and shrimp.
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