Southern US Dinner: Creamy Shrimp & Grits with Smoky Collard Greens & Cornbread Wedges

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups stone
• ground grits
• 4 cups whole milk
• 1/2 cup heavy cream
• 2 cups shrimp, peeled and deveined
• 1/2 cup cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup all
• purpose flour
• 4 cups collard greens, chopped and stems removed
• 2 cups chicken broth
• 2 tablespoons apple cider vinegar
• 1/2 cup cornbread mix
• 1/3 cup milk
• 1 egg
• 2 tablespoons vegetable oil

Instructions

1. In a large saucepan, bring the milk and cream to a simmer over medium heat. Slowly add the grits, stirring constantly, and cook according to package directions until they reach a thick, creamy consistency.
2. Stir in cheddar cheese, salt, and black pepper. Set aside.
3. In a separate pan, melt butter over medium heat, add onion and sauté until softened. Add shrimp, smoked paprika, and cayenne pepper, cook for 5 minutes or until shrimp is pink. Fold in the grits mixture.
4. For the collard greens, in a large pot, combine chicken broth, chopped collard greens, and apple cider vinegar. Bring to a boil, then reduce heat and simmer until tender. Season with salt and pepper to taste.
5. To make the cornbread wedges, mix cornbread mix, milk, and egg according to package directions. Preheat an oven to 425°F (218°C), and bake for 12 15 minutes until golden brown. Let cool before cutting into wedges.
6. Assemble your plate with creamy shrimp & grits, collard greens, and cornbread wedges.

Chef’s Insight

Use high-quality stone-ground grits for the best texture and flavor. Fresh shrimp adds an unparalleled taste to this classic Southern meal.

Notes

For the best results, use fresh, high-quality ingredients and avoid overcooking the shrimp.