Peppery Shrimp With Grits And Greens Recipe

Name: Peppery Shrimp With Grits And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unsalted chicken stock, divided; 1 1/2 cups 2% reduced-fat milk; 3 teaspoons freshly ground black pepper, divided; 1/4 teaspoon kosher salt, divided; 3/4 cup quick-cooking grits; 2.25 ounces mozzarella cheese, shredded (about 1/2 cup plus 1 tablespoon); 3/4 cup chopped green onions, divided; 4 teaspoons canola oil, divided; 1 tablespoon minced garlic, divided; 1 tablespoon honey, divided; 1 (16-ounce) package chopped mustard greens; 1 1/4 pounds peeled and deveined large shrimp; 2 teaspoons paprika

Servings: persons

2 cups unsalted chicken stock, divided
1 1/2 cups 2% reduced-fat milk
3 teaspoons freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
3/4 cup quick-cooking grits
2.25 ounces mozzarella cheese, shredded (about 1/2 cup plus 1 tablespoon)
3/4 cup chopped green onions, divided
4 teaspoons canola oil, divided
1 tablespoon minced garlic, divided
1 tablespoon honey, divided
1 (16-ounce) package chopped mustard greens
1 1/4 pounds peeled and deveined large shrimp
2 teaspoons paprika

1
Bring 3/4 cup stock, milk, 1/2 teaspoon pepper, and 1/8 teaspoon salt to a boil in a medium saucepan. Whisk in grits; cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in cheese. Sprinkle with 1/4 cup onions. Keep grits warm.
2
Heat a large cast-iron skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add remaining 1/2 cup onions and 2 teaspoons garlic to pan; saute 30 seconds, stirring constantly. Stir in 1 cup stock, 1 teaspoon honey, remaining 1/8 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Cook 6 minutes or until reduced to about 1/4 cup. Add greens to pan; cover and cook 3 minutes or until tender, stirring occasionally. Remove mixture from pan; keep warm.
3
Return pan to medium-high heat. Combine shrimp, remaining 2 teaspoons pepper, remaining 2 teaspoons oil, remaining 1 teaspoon minced garlic, remaining 2 teaspoons honey, and paprika in a bowl; toss gently to coat. Add shrimp to pan; cook 2 minutes on each side or until done. Add remaining 1/4 cup stock to pan; cook 1 minute, scraping pan to loosen browned bits. Serve shrimp with grits and greens.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups unsalted chicken stock, divided, 1 1/2 cups 2% reduced-fat milk, 3 teaspoons freshly ground black pepper, divided, 1/4 teaspoon kosher salt, divided, and more.

Yes, Peppery Shrimp With Grits And Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppery Shrimp With Grits And Greens

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