Shrimp and Cheddar Grits

🥘 Ingredients

• butter
  ½ tbsp
• cheddar cheese
  1 c
• chili flakes
  1 tsp
• collard greens
  8 oz
• garlic
  4 clove
• grape tomatoes
  8 oz
• grits
  1 c
• milk
  ½ cup
• pepper
• salt
• shrimp
  20 oz
• vegetable oil
  2 tbsp
• water
  1½ cup

🍳 Cookware

• medium pot
• large pan

1. 

   1

   In a medium pot , bring water , milk (we sent more), and a pinch of salt to a gentle boil. Once boiling, slowly pour in grits while whisking to combine. Return to a boil, cover, and lower heat, reducing to a low simmer. Cook, stirring occasionally, until grits are tender and creamy, about ⏱️ 10 minutes . TIP: If grits become stiff, add a splash of water.

   water: 1½ cup, milk: ½ cup, salt, grits: 1 c
2. 

   2

   Wash and dry all produce. Remove and discard tough ribs and stems from collard greens . Roughly chop leaves. Mince or grate garlic . Halve grape tomatoes lengthwise.

   collard greens: 8 oz, garlic: 4 clove, grape tomatoes: 8 oz
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over high heat. Add collard greens and cook until slightly softened, ⏱️ 5 minutes , tossing. Stir in garlic and cook until fragrant, ⏱️ 30 seconds . Season with salt and pepper . Remove from pan and set aside.

   vegetable oil: 2 tbsp, pepper
4. 

   4

   Lower heat under same pan to medium-high, then add tomatoes and a drizzle of oil. Cook until tomatoes are starting to blister, ⏱️ 4 minutes , tossing frequently. Set aside with collard greens.
5. 

   5

   Heat another drizzle of oil in same pan over medium-high heat. Season shrimp with salt, pepper and a pinch of chili flakes (to taste). Add to pan and cook until opaque, ⏱️ 5 minutes , tossing. Return collard greens and tomatoes to pan. Toss until warmed through.

   shrimp: 20 oz, chili flakes: 1 tsp
6. 

   6

   Add cheddar cheese and butter to grits and stir until melted. Season generously with salt and pepper. Divide grits between plates, then top with shrimp, collard greens, and tomatoes.

   cheddar cheese: 1 c, butter: ½ tbsp