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Shrimp and grits and greens, ready to serve.
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Shrimp and Grits and Greens
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr
 
Add some leafy greens to your shrimp and grits! This recipe for shrimp and grits and greens features delicate shrimp with lots of depth, toothsome, buttery stone ground grits, and dark leafy greens cooked until tender in a lightly sweet, wonderfully garlicky shrimp broth.
Recipe Type: Dinner
Cuisine: Southern
Keyword: shrimp and grits
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Grits
  • 2 1/2 cups water
  • 1 teaspoon sea salt
  • 1 cup stone ground white grits
  • 2 cups milk, plus up to 1/2 cup more as needed
  • 2 tablespoons butter
  • 3/4 cup cheddar
  • Pepper
Shrimp and Greens
  • 2 pounds shell-on shrimp, frozen is fine
  • 1 yellow onion, quartered
  • 1 carrot, scrubbed with end trimmed
  • 4 cloves garlic, smashed and peeled, divided
  • 1 bunch kale, stems removed (and reserved)
  • 4 sprigs thyme, divided
  • 2 fresh Mediterranean bay leaves
  • Sea salt
  • 10 peppercorns
  • 5 tablespoons unsalted butter, divided
  • Old Bay seasoning
  • Ground pepper
  • Tabasco sauce
Instructions
  1. Start with the grits. Bring a medium saucepan filled with 2 1/2 cups water to a boil. Whisk in the sea salt and grits. When mixture just starts to simmer again, whisk in milk and butter. Turn heat to low and cover with the lid slightly askew. Cook, stirring often, for about an hour. (Grits tend to stick to the bottom of the pan in the beginning, so do check and stir often.) If more liquid is needed, add up to 1/2 cup more milk.

  2. While grits cook, thaw shrimp in a large bowl under a trickle of cold running water. When they've thawed enough to handle (about 10 minutes), peel the shrimp, reserving the shells.

  3. In a large saucepan, combine the shrimp shells, onion, carrot, 2 cloves garlic, kale stems, 2 sprigs thyme, bay leaves, 1/4 teaspoon sea salt, and peppercorns. Add just enough cold water to cover ingredients (about 1 quart) and bring to a boil. Turn heat down to a simmer until broth is needed for the greens.

  4. If desired, devein the shrimp – here's a good guide.

  5. Mince remaining 2 garlic cloves and set aside.
  6. Set a 10-inch cast iron or other deep-sided, heavy skillet, over medium/medium-high heat. When hot, add 2 tablespoons butter and half the shrimp. Sprinkle with sea salt, Old Bay, and fresh ground pepper. Cook just until shrimp are pink with golden edge, 1 - 2 minutes per side. Remove cooked shrimp to a large plate. Continue for remaining shrimp, adding additional pats of butter as needed.
  7. Strain broth with a wire mesh strainer.
  8. Melt remaining 2 tablespoons butter in the same pan. Add minced garlic, cook 1 minute, and then add the greens. Add a small pinch sea salt and a few twists pepper. Sauté 5 minutes. Add 1 cup broth, stirring greens while broth reduces. Fold in shrimp, add salt, pepper, and Tabasco to taste.
  9. Swirl cheese into grits. Taste and add sea salt as needed.
  10. Spoon grits into shallow bowls and top with greens, shrimp, and a ladleful of broth. Garnish with remaining thyme sprigs. Serve immediately.