Shrimp and Grits

Prep:

• Thaw 1 lb of frozen, peeled and deveined shrimp

• Toss the shrimp in a little bit of olive oil, juice from half a lemon, and salt, and pepper. Sprinkle the shrimp with enough Old Bay and Cavender’s All Purpose Greek Seasoning to cover with a full layer of seasoning. Toss again

• Grate 1/2 cup+ of parm

• Mince 3 cloves of garlic

• Rinse collard greens and cut out the stems. Cut into strips

Cook:

• Bring a pot with 4 cups of water, 1 cup of whole milk, and 3 tbsp of butter to a boil

• Bring 4 cups of chicken stock to a boil in a separate pot. Once boiling, add in collards. Let simmer until the meal is complete

• Slowly stir in 1 cup of stone ground grits into the pot with water and milk

• Stir continuously for 2-3 minutes. Don’t let the grits stick to the bottom of the pan

• Salt with several pinches of kosher salt, grind pepper into the pot, and add 1-2 tbsp of Old Bay seasoning

• We’ll cook the shrimp when there are 5 minutes left on the grits

• Simmer the grits for 25+ minutes. Regularly stirring to prevent sticking

• When the grits have been cooking for 20 minutes, put olive oil into a frying pan and heat up over medium heat.

• Add garlic and stir for 30 seconds. Do not let it burn

• Add shrimp into the pan. Toss continuously for several seconds to coast in the hot oil and then make sure they are evenly dispersed in the pan

• Cook for two minutes and then flip. Cook for another 1 - 3 minutes. They will be done when they are light pink and all gray is gone. Immediately remove from pan and put into a bowl.

• Break up 4 oz of goat cheese into the grits and add the grated parm. Stir thoroughly. Add salt, pepper, and old bay to taste

• Serve warm grits in a wide bowl with shrimp and collards on top. Drizzle with high-quality olive oil and finish with salt and more fresh cracked pepper