I have to admit — any time that I’m out for brunch or dinner (this dish could go either way), and I see shrimp and grits on the menu, nine times out of ten, I order it. There is something so satisfying and comforting about shrimp and grits. I will say that sometimes when I order shrimp and grits, I wish there was more to the plate, meaning… some sort of veggie. I decided to make this classic dish myself but crank it up a notch. These aren’t ordinary grits. I added a pimento cheese spread into the grits that I had in my refrigerator. I figured cheese grits are good, so why not add in a cheese spread that has a tiny kick to it? The grits came out super rich, creamy, savory and delicious. For the collards I went with a simple yet flavorful collard green with not much to them, so that I didn’t take away from the main focus of the dish. Lastly, I decided to go with more of a cajun style shrimp because thats what I think of whenever I think of shrimp and grits. All of the flavors from each component meshed perfectly together and complimented each other so well. Our company devoured this dish and so did we! This is an absolute must try. Hope you all enjoy it!
- 2 large bunches of fresh collard greens (approximately 14 cups)
- 2 tablespoons of olive oil
- 1/2 cup of diced white onion
- 2 tablespoons of fresh minced garlic
- 1 chicken bouillon cube
- 1 1/2 cups of chicken stock
- salt and pepper to taste
- 32 peeled and deveined large sized shrimp (I used the 21-25 count from Costco)
- 1 tablespoon of olive oil
- 1/2 cup of julienne cut white onion
- 1/2 cup of julienne cut green bell pepper
- 1 tablespoon of salted butter
- 1 1/4 teaspoons of Tony’s Creole Seasoning
- 2 teaspoons of fresh minced parsley
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried basil
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of paprika
- 1/2 teaspoon of granulated garlic powder
- 1/4 cup of petite diced tomatoes
- 1/4 cup of the tomato juice from the petite diced tomato can
- 2 cups of water
- 2 cups of whole milk
- 1 cup of Quaker Quick Grits
- 2 tablespoons of salted butter
- 1 tablespoon of fresh minced parsley
- 1/2 to 3/4 cup (depending on how cheesy you want it) of pimiento cheese spread (I used the Prices Southern Style Pimiento Cheese Spread)
- 1/4 teaspoon of granulated garlic powder
- Salt and Pepper to taste
Start with cooking the collard greens:
- Thoroughly wash collard greens, remove stems and cut into strips.
- Set a large pot on the stove and set heat to medium.
- Add in olive oil, and white onion. Sauté until onion is translucent/golden brown.
- Once onion is cooked, add in minced garlic and sautéed until golden brown.
- Add in chicken stock, chicken bouillon cube and chopped collards. Mix.
- Reduce heat to low and simmer for about 1 hour or until tender. Check and stir occasionally.
- Taste & add salt and pepper to your liking.
While collard greens are cooking start the shrimp:
- In a large sautée pan, heat olive oil on medium heat.
- Once oil is hot, add in green bell peppers and onions. Cook until slightly tender.
- Add in butter and shrimp. Cook until the shrimp turns pink (about 2-3 minutes per side).
- Next, mix in Tonys Creole Seasoning, parsley, oregano, thyme, basil, garlic powder and paprika.
- Add in the diced tomatoes as well as the juice from the diced tomato can and stir.
- Turn heat off, cover and set aside.
Start the grits:
- Add in milk and water into a medium size pot over high heat.
- Once it comes to a boil, add in butter, parsley and quick grits.
- Reduce heat to medium-low, cover and cook for about 5-7 minutes. Stir half way through.
- Once grits are cooked, add in pimiento cheese spread, garlic powder and salt/pepper to taste.
- Scoop a generous amount of grits onto a large plate.
- Add a scoop of collard greens onto grits.
- Top with about 8 shrimp per plate (don’t forget to add some of the tomatoes, peppers, onions and sauce!)
Yields: 4-5 servings