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Sautéed Shrimp

Sautéed Shrimp

and Collard Greens over Cheddar Grits

Shrimp and grits is one of the most iconic Southern dishes. There are countless variations, but ours incorporates another Southern staple: collard greens! This unique veggie is ofen given a bad rep when prepared incorrectly – but a quick sauté over high heat is all it needs to truly shine!

Tags:
Gluten-free
Spicy
Allergens:
Milk
Shellfish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

½ cup

Grits

8 ounce

Milk

(Contains Milk)

4 ounce

Collard Greens

4 ounce

Grape Tomatoes

2 clove

Garlic

¼ ounce

Parsley

10 ounce

Shrimp

(Contains Shellfish)

1 teaspoon

Chili Flakes

½ cup

Cheddar Cheese

(Contains Milk)

Not included in your delivery

unit

Salt

1 tablespoon

Olive Oil

unit

Pepper

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Nutrition Values

/ per serving
Calories458 kcal
Energy (kJ)1916 kJ
Fat19 g
Saturated Fat7 g
Carbohydrate44 g
Sugar5 g
Dietary Fiber6 g
Protein33 g
Cholesterol217 mg
Sodium1179 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Whisk
Large Pan

Instructions

Cook the grits
1

In a medium pot, bring 1½ cups water, ½ cup milk, and a pinch of salt to a boil. Once boiling, slowly whisk in the grits. Return to a boil, cover, and reduce to a low simmer for approximately 15 minutes, stirring occasionally, until tender and creamy. TIP: If the grits become too dry, add a splash of water.

2

Prep the collard greens: Wash and dry all produce. Remove the ribs and stems from the collard greens and roughly chop the leaves. Finely chop the parsley. Mince or grate the garlic. Halve the tomatoes.

3

Cook the collards: Heat a drizzle of olive oil in a large pan over high heat. Add the collards and cook, tossing for 4-5 minutes, until lightly browned. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper. Remove from the pan and set aside.

Cook the tomatoes
4

Add the tomatoes and a drizzle of olive oil to the same pan over medium-high heat. Cook, tossing for 3-4 minutes, until beginning to burst. Set aside with the collard greens.

Cook the shrimp
5

Heat another drizzle of olive oil in the same pan over medium-high heat. Season the shrimp with salt, pepper and a pinch of chili flakes (to taste). Add to the pan and cook, tossing for 2-3 minutes, until opaque. Add the collards, tomatoes, and parsley to the pan and cook, tossing, until warmed through.

Finish and serve
6

Stir the cheddar cheese into the grits and season generously with salt and pepper. Serve the sautéed shrimp, collard greens, and tomatoes on top and enjoy!

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