Southern US Dinner: Gluten-Free Creole Shrimp & Grits with Spicy Collard Greens

Allergens

Shellfish (shrimp) - Dairy (cheddar cheese, Parmesan cheese)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup stone
• ground grits
• 2 cups milk
• 4 cups water
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon Creole seasoning
• 1/4 teaspoon cayenne pepper
• 2 cups fresh collard greens, chopped and stemmed
• Salt and black pepper, to taste
• 1 tablespoon unsalted butter

Instructions

1. Begin by preparing the grits: In a medium saucepan, bring milk and water to a boil. Slowly whisk in grits, then reduce heat to low and simmer for 20 minutes or until tender. Stir frequently to avoid sticking. Remove from heat and stir in cheddar and Parmesan cheeses until melted. Set aside. In a large skillet, heat olive oil over medium heat. Add onion, green bell pepper, and garlic, cooking for 3 4 minutes or until softened. Stir in Creole seasoning and cayenne pepper. Add shrimp to the skillet and cook until they turn pink, about 2 3 minutes per side. Remove from heat and set aside. In a separate large pot, bring water to a boil. Blanch collard greens for 1 minute, then drain and immediately plunge into an ice bath. Once cooled, drain again and squeeze out excess water. Combine cooked grits with shrimp mixture, adding salt and black pepper to taste. Cook over low heat for 2 minutes. Stir in butter until melted and combined. Plate the dish: place a generous portion of grits on each plate, then top with shrimp mixture. Serve collard greens alongside or as a garnish on top of the grits.

Chef’s Insight

The key to this dish is balancing flavors and textures, so don't be afraid to adjust seasonings to your taste.

Notes

Feel free to substitute different cheeses or seasonings according to your taste preferences.