Firecracker Shrimp & Creamy Grits with Smoky Collard Greens

Allergens

Shellfish, Gluten

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups stone
• ground grits
• 4 cups water
• 1 cup heavy cream
• 1 tbsp unsalted butter
• Salt and pepper, to taste
• 1/4 cup all
• purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp ground black pepper
• 1/4 tsp ground white pepper
• 1 cup panko breadcrumbs
• 1 cup vegetable oil, for frying
• 2 cups fresh collard greens, chopped
• 3 cloves garlic, minced
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• Salt and pepper, to taste
• Green onions, for garnish

Instructions

1. In a large bowl, combine the shrimp, flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, white pepper, and a pinch of salt. Toss to coat evenly.
2. In a separate shallow dish, place the panko breadcrumbs. Coat the seasoned shrimp in the breadcrumbs, pressing gently to adhere.
3. In a large skillet, heat the vegetable oil to 350°F (175°C). Fry the coated shrimp in batches until golden brown and cooked through, about 2 3 minutes per side. Transfer to a paper towel lined plate to drain.
4. In a large saucepan, bring water and heavy cream to a boil. Slowly whisk in the grits, reducing heat to low. Cook, stirring frequently, for 5 minutes or until tender. Stir in butter, salt, and pepper to taste.
5. For the collard greens, heat a large skillet over medium high heat. Add a splash of oil, then sauté garlic for 1 minute. Add collard greens, vinegar, sugar, salt, and pepper, cooking until tender, about 7 10 minutes.

Chef’s Insight

This dish pays homage to the South's love for bold flavors and comforting meals. The secret lies in the balance of spicy, creamy, and smoky elements.

Notes

This recipe is a creative twist on a famous street-food classic. It's easy to prepare and perfect for gatherings.