Firecracker Southern Grill Dinner: Smoky Shrimp, Spicy Corn, and Creamy Collard Greens

Allergens

Shellfish, Dairy

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 6 ears of corn, husked and silks removed
• 1 lb fresh collard greens, washed and chopped
• 4 cups heavy cream
• 1/2 cup hot sauce
• 1/2 cup butter
• 1/4 cup cayenne pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• Salt and pepper to taste
• Olive oil for brushing
• Lemon wedges for serving (optional)

Instructions

1. Preheat your grill to medium high heat. Brush the shrimp with olive oil and season with salt, pepper, garlic powder, and onion powder. Set aside.
2. In a large bowl, mix together the heavy cream, hot sauce, butter, cayenne pepper, garlic powder, and onion powder. Add the collard greens and toss to coat. Season with salt and pepper to taste.
3. Brush the corn with olive oil and season with salt and pepper. Wrap each ear of corn in foil, leaving a small opening for steam to escape. Place the wrapped corn on the grill and cook for 15 20 minutes, turning occasionally until tender. Unwrap and let rest.
4. Grill the shrimp for 3 4 minutes per side or until cooked through. Remove from the grill and keep warm.
5. In a large skillet over medium heat, cook the collard greens mixture for 10 12 minutes, stirring occasionally, until the cream is slightly reduced and the greens are tender.
6. Plate the charred corn, spicy shrimp, and creamy collard greens. Serve with lemon wedges if desired.

Chef’s Insight

To add an extra layer of smokiness to the dish, use hickory wood chips soaked in water for 30 minutes before grilling.

Notes

To elevate the dish further, garnish with fresh cilantro or parsley before serving.