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

wonderwab's Review

Tobin
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.

Gina02's Review

beglisc
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!

mermaidenseas's Review

Gina02
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. :(

beglisc's Review

mermaidenseas
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.

Slowrunnerpdx's Review

wonderwab
February 07, 2015
N/A

Success!

Slowrunnerpdx
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. 
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