Creamy Cheddar Grits with Spicy Shrimp, Collards and Blistered Tomatoes

This cozy shrimp and grits dinner layers creamy, cheesy grits with quick-seared shrimp, tender collard greens and sweet blistered grape tomatoes.

A pinch of chili flakes brings gentle heat, while garlic and cheddar give the bowl plenty of savory depth. It is satisfying enough for dinner but still simple enough for a weeknight.

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Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Collard GreensView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup GritsView ingredient guideLike ingredientDislike ingredient

1 box MilkView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, bring 1 1/2 cups water, 1/2 cup milk and a pinch of salt to a gentle boil. Slowly pour in the grits while whisking. Bring back to a boil, then cover, reduce the heat to low and simmer until tender and creamy, about 10 minutes, stirring occasionally. If the grits get too thick, stir in a splash of water.
2. Wash and dry the produce. Remove and discard the tough ribs and stems from the collard greens, then roughly chop the leaves. Mince or grate the garlic. Halve the grape tomatoes lengthwise.
3. Heat a drizzle of vegetable oil in a large pan over high heat. Add the collard greens and cook, tossing, until slightly softened, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper, then transfer the greens to a plate or bowl.
4. Reduce the heat under the same pan to medium-high. Add another drizzle of vegetable oil and the halved tomatoes. Cook, tossing often, until the tomatoes begin to blister, 3 to 4 minutes. Transfer them to the plate with the collard greens.
5. Add another drizzle of vegetable oil to the same pan over medium-high heat. Season the shrimp with salt, pepper and a pinch of chili flakes to taste. Add the shrimp to the pan and cook, tossing, until opaque, 4 to 5 minutes.
6. Return the collard greens and tomatoes to the pan with the shrimp. Toss everything together until warmed through.
7. Stir the cheddar cheese and butter into the cooked grits until melted and smooth. Season generously with salt and pepper. Divide the grits between plates and spoon the shrimp, collards and tomatoes over the top.

Recipe Tips

FAQ

How long do the grits take to cook?

The grits simmer for about 10 minutes, with occasional stirring, until they are tender and creamy.

How do I know when the shrimp are cooked?

The shrimp are ready when they turn opaque, which takes about 4 to 5 minutes in the hot pan.

Is this recipe spicy?

It has mild heat from chili flakes. Use just a pinch for gentle warmth or add more to taste.

What should I do if my grits become too thick?

Stir in a small splash of water to loosen them until they return to a creamy consistency.

What allergens are in this dish?

This recipe contains shellfish from the shrimp and milk from the milk, cheddar cheese and butter.