Grits With Greens and Shrimp |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is Nathalie Dupree's easy recipe for the classic and decadent southern comfort food. Ingredients:
2 cups milk |
2 cups water |
1 cup grits, uncooked |
1 garlic clove, chopped |
1 cup heavy cream |
1/4-1/2 cup butter |
1 -2 cup parmesan cheese, grated |
1 lb shrimp, peeled |
1/3 lb baby spinach or 1/3 lb turnip greens or 1/3 lb arugula |
Directions:
1. Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat.
2. Add the grits and the garlic and bring just to a boil.
3. Cook until soft and creamy, adding heavy cream as needed, to make a loose but not runny mixture.
4. Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick.
5. Add the shrimp and cook a few minutes more, until pink.
6. Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.
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