Shrimp and Collards

Shrimp and Collards

Southern Living SEPTEMBER 2008

  • Yield: Makes 4 servings
  • Cook time: 18 Minutes
  • Prep time: 30 Minutes
  • Stand: 4 Minutes


  • 1 pound unpeeled, medium-size raw shrimp (41/50 count)
  • 8 bacon slices
  • 1 (14-oz.) can chicken broth
  • 3 tablespoons olive oil, divided
  • 1 1/3 cups uncooked couscous
  • 1/4 teaspoon freshly ground pepper
  • 1 (16-oz.) package frozen chopped collard greens, thawed
  • 1 teaspoon jarred ham-flavored soup base


1. Peel shrimp; devein, if desired.

2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.

3. Bring chicken broth and 1 Tbsp. olive oil to a boil in a large saucepan over medium-high heat. Remove from heat, and stir in couscous; cover and let stand 4 minutes.

4. Meanwhile, sprinkle shrimp with pepper. Heat remaining 2 Tbsp. olive oil and reserved drippings over medium-high heat; add shrimp, collards, and soup base, and cook, stirring occasionally, 5 to 8 minutes or just until shrimp turn pink.

5. Fluff couscous with a fork. Stir couscous and crumbled bacon into shrimp mixture in skillet. Serve immediately.


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Shrimp and Collards Recipe