Smoky Collards & Shrimp with Cheesy Grits
Be sure to slice the collards extra thin; it will help expedite the cooking process and produce the most tender greens.
Be sure to slice the collards extra thin; it will help expedite the cooking process and produce the most tender greens.
YUM! Will be making this again. I also made some changes. Cooked grits with chicken broth and heavy cream. Cooked some lardon sized pieces of bacon with onion. Also added some chicken broth to greens and cooked them a good 40 minutes covered on med/low heat.
Enjoyed this twist on shrimp and grits. Discovered that if you chop the collards, the dish is easier to eat. Our strips were too long at first. Probably left out about 1/3 pound of the collards. Added about 1 tsp salt to the shrimp in addition to the paprika. Finally, when we had the leftovers, we added cheddar cheese to the grits. 1/3 cup of parmesan just didn't quite do it for us. We'll make again, but will add about 1 cup of cheddar (or some other cheese) to the grits.
This is an outstanding recipe. I made two changes. I added 2T of butter to the grits when I added the parmesan cheese, and I used leftover cooked collards that I made with smoked ham hocks. The diced meat from the hocks made this recipe pop!
This was really good. I used about 1/3 the amount of collards.