Mouthwatering Southern Gluten-Free Shrimp & Grits with Creamy Collard Greens & Cornbread Crumble

Allergens

Shellfish (Shrimp), Dairy (Milk, Cheese)

Ingredients

• 2 cups stone
• ground grits, gluten
• free
• 4 cups water
• 1 cup heavy cream
• 1 tsp salt
• 1 tbsp unsalted butter
• 1 lb fresh or frozen shrimp, peeled and deveined
• 3 cups chopped collard greens, stems removed
• 2 cups gluten
• free cornbread crumble (recipe below)
• 1 cup sharp cheddar cheese, grated
• Freshly ground black pepper, to taste Gluten
• Free Cornbread Crumble:
• 1 1/4 cups gluten
• free cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk
• 1/4 cup unsalted butter, melted

Instructions

1. In a large saucepan, combine the grits, water, heavy cream, and salt over medium heat. Cook until the mixture thickens, stirring frequently to prevent sticking. Stir in the butter and remove from heat. Set aside.
2. In a large pot, bring water to a boil and add the collard greens. Cook for 5 7 minutes or until tender, then drain and set aside.
3. Preheat oven to 350°F (180°C). Grease an 8x12 inch baking dish and set aside.
4. In a large skillet, cook the shrimp in a small amount of butter until pink and opaque. Season with salt and pepper, then set aside.
5. Layer the cooked grits into the prepared baking dish, followed by the cooked collard greens, then the shrimp, and finally the cornbread crumble. Sprinkle with cheddar cheese.
6. Bake for 20 25 minutes or until the top is golden and bubbly. Remove from oven and let rest for 5 minutes before serving.

Chef’s Insight

For an extra touch of flavor, add a dash of hot sauce to the shrimp while cooking.

Notes

Adjust the spiciness according to your preference by adding more or less hot sauce.