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This dish simply reminds me of growing up in the south. As everyone knows, shrimp and grits are everything in the south. And you can't go to Mississippi and not find greens on the menu. Most kids grow up hating greens but I always adored them. They're still one of my favorite sides to order, next to grits of course. This recipe combines the two southern staples, making it one great, big country dish!
Grocery list (4 people):
Collards:
4 strips of bacon
3 cloves of garlic - minced
1 tsp red pepper flake
4 bunches of fresh collard greens - leaves only, stems discarded
1 tsp sugar
2 tsp Kosher salt
1 tsp pepper
1 cup chicken broth
1 cup apple juice
Grits:
2 cups water
2 cups milk
1 cup stone ground grits
4 tsp Kosher salt
2 tsp pepper
4 tbsp butter
1/3 cup mascarpone cheese
Shrimp:
1 lb shrimp - peeled, deveined, tails on
2 tsp fresh tarragon - chopped
1 tsp fresh thyme - chopped
4 tbsp butter - melted
2 tsp fresh lemon juice
1 tsp salt
1/2 tsp pepper
Fresh parsley - for garnish
Directions:
Collards:
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Fry the bacon and set aside. Using the bacon grease, over medium low heat, sautée the garlic and the red pepper flake for 1 minute. Add the greens, sugar, salt, and pepper and let cook down for 2-3 minutes. Add the chicken broth and apple juice. Bring to a boil and simmer covered for 30-45 minutes. Crumble the bacon into the greens and stir to combine. Taste and add salt if needed.
Grits:
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Add water and milk to a large saucepan. Over medium low heat, whisk in the grits. Continue whisking and bring grits to a slight boil for one minute. Simmer and whisk occasionally. You want these to cook slowly (watch them attentively and stir often, the way you would risotto). If the grits get dry, add more milk. Cook until creamy. Add the salt, pepper, butter and mascarpone. Stir to combine. Taste and add salt if needed. Shrimp:
Preheat oven to 400 degrees.
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Stir together the fresh herbs, butter, lemon juice, salt, and pepper. Toss the shrimp with the herb mixture on a roasting pan. Roast for about 6 minutes or until the shrimp just turn pink. Plate the dish. In a shallow bowl add grits, top with a nice portion of greens, then add shrimp. Garnish with torn parsley.
CHEERS TO HAPPY EATING!!!