Firecracker Shrimp and Grits: A Southern Grill Dinner Experience

Allergens

Shellfish, Dairy

Ingredients

• 1. 2 lbs large shrimp, peeled and deveined 2. 2 cups stone
• ground grits 3. 4 cups chicken broth 4. 2 cups heavy cream 5. 1 cup cheddar cheese, shredded 6. 1/2 cup butter 7. 1 teaspoon kosher salt 8. 1 teaspoon black pepper, freshly ground 9. 1 teaspoon garlic powder 10. 1 teaspoon onion powder 11. 1 teaspoon smoked paprika 12. 1/2 teaspoon cayenne pepper 13. 1/4 teaspoon ground nutmeg 14. 2 cups collard greens, chopped 15. 1/4 cup bacon fat or vegetable oil 16. 2 tablespoons apple cider vinegar 17. 1 tablespoon hot sauce 18. 2 lemons, zested and juiced

Instructions

1. In a large skillet, heat the bacon fat or vegetable oil over medium high heat. Add the shrimp, garlic powder, onion powder, smoked paprika, cayenne pepper, ground nutmeg, salt, and pepper, and cook until pink and cooked through, about 4 5 minutes. Remove from skillet and set aside.
2. In a large pot, bring chicken broth and heavy cream to a simmer. Slowly whisk in grits, reduce heat, and cook according to package instructions until thickened. Stir in cheddar cheese, butter, and seasonings until fully incorporated.
3. In a separate pan, sauté collard greens with apple cider vinegar, hot sauce, and lemon juice until tender. Season with salt and pepper to taste.
4. Assemble your Southern Grill Dinner by placing a generous serving of grits on a plate, followed by the cooked shrimp, and finishing with collard greens on top.

Chef’s Insight

The combination of spicy shrimp and creamy grits creates a perfect balance of heat and richness, while the tangy collard greens provide a refreshing contrast.

Notes

For a true copycat experience, consider using local ingredients and choosing a Southern-style shrimp.