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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Peppery Shrimp With Grits And Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions