Shrimp and Cheddar Grits

🥘 Ingredients

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

🍳 Cookware

• medium pot
• large pan

1. 

   1

   shrimp collard greens grape tomatoes chili flakes garlic grits milk cheddar cheese vegetable oil butter salt pepper water

   shrimp: 8 oz, collard greens: 1 bunch, grape tomatoes: 1 c, chili flakes: 1 tsp, garlic: 2 cloves, grits: 1 c, milk: 1 c, cheddar cheese: 1 c, vegetable oil: 2 tbsp, butter: 2 tbsp, salt: 1 tsp, pepper: 1 tsp, water: 1½ cup
2. 

   2

   In a medium pot , bring water, milk, 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, ⏱️ 10 minutes .
3. 

   3

   Wash and dry all produce. Remove and discard tough ribs and stems from collard greens. Roughly chop leaves. Mince garlic. Halve grape tomatoes lengthwise.
4. 

   4

   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.
5. 

   5

   Lower heat under same pan to medium-high, then add tomatoes and a drizzle of vegetable oil. Cook until tomatoes are starting to blister, ⏱️ 4 minutes , tossing frequently. Set aside with collard greens.
6. 

   6

   Heat another drizzle of vegetable 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.
7. 7

   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.