Peppery Shrimp with Grits and Greens
Photo: Brian Woodcock; Styling: Claire Spollen
We've created this version of a comfort food classic with far less (and healthier) fat than traditional recipes.
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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Slowrunnerpdx's Review
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Gina02's Review
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
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
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
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. :(
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