Peppery Shrimp with Grits and Greens

6 Reviews
ADD YOUR REVIEW
Photo: Brian Woodcock; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: about 2/3 cup grits, about 1/2 cup greens, and one-fourth of shrimp)
By Adam Hickman
January 2015
RECIPE BY Cooking Light

We've created this version of a comfort food classic with far less (and healthier) fat than traditional recipes.

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

Nutritional Information

  • Calories 550
  • Fat 17.4g
  • Satfat 6.8g
  • Monofat 5.1g
  • Polyfat 2g
  • Protein 43g
  • Carbohydrate 55g
  • Fiber 7g
  • Cholesterol 214mg
  • Iron 4mg
  • Sodium 687mg
  • Calcium 745mg

How to Make It

Step 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.

Step 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; sauté 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.

Step 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.

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Ratings & Reviews

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Tobin
January 05, 2017
I really enjoyed the end product of the recipe. The grits were great (my husband even said "I didn't think I liked grits!") We just got a huge snowstorm, so i couldn't go shopping, so i made some substitutions: more broth for the milk, yellow onion for green, spinach for mustard greens. I think having a more flavorful green would be better, arugula if not mustard greens. I think i needed to do a better job of pre-heading the cast iron though. things were a bit wetter than i imagined, but still tasted great. 

Slowrunnerpdx's Review

beglisc
February 07, 2015
N/A

Gina02's Review

Gina02
January 27, 2015
Huge hit with the family! Not sure why other ratings are lower -- we even rushed the recipe but sat down to a real comfort meal. Definitely one of our favorite Cooking Light recipes, and we've been CL for years!

wonderwab's Review

mermaidenseas
January 17, 2015
This grits in the recipe were decent. The shrimp/sauce was an odd flavor. It was edible, but it was agreed I would never make this recipe again- CL has better recipes (see Saucy Crawfish with Whole Corn Grits, and just use shrimp). We used spinach instead of mustard greens- they were the best part of the dish.

beglisc's Review

wonderwab
January 08, 2015
This was a mixed bag. First, by the time it was done I was pretty frustrated, but that's partially my fault. I tend to NOT do all my prep/chopping in advance. That doesn't work here because everything has a short cooking time, and I needed the next ingredient immediately. Also, this recipe uses little bits of this and that at different times--some garlic here, and then more later. I know I would have been much happier if I had everything prepped and could reach for what I needed next. So: Lesson learned. In the end, I did mostly enjoy the recipe. I would never use mustard greens again--they were bitter, and I think I would have been happier with kale or spinach. (There are steps that reduce the bitterness of mustard greens--this recipe didn't do them). BUT the shrimp and the grits were really good!!! I read the previous review and bumped up the cheese, honey, and pepper for more flavor--just a bit--and it made a huge difference. A bit of hot sauce helped, too.

mermaidenseas's Review

Slowrunnerpdx
January 06, 2015
I wanted so much to love this, and we were so looking forward to eating it (my husband even yelled, "YES!" when I told him what I was making.However, my husband and I just didn't like it. I now know that I'm just not a fan of mustard greens (too bitter); I prefer collard greens, kale, swiss chard and spinach! And the shrimp just wasn't as delicious as it looked & smelled while cooking. I wanted it to be more sweet and BBQ like…or SOMETHING. I enjoyed the grits, but the mozzarella doesn't give them enough cheese flavor. If you're looking for a true lighter replacement for the classic shrimp & grits, UNFORTUNATELY THIS IS NOT IT. :(