Shrimp-N-Grits with Sautéed Swiss Chard
Shrimp with cheesy grits and collard greens is a classic southern dish and a family favorite. This delicious dish cooks up like a Sunday plated dinner but it's perfect for a relaxing weekday lunch at home!
MAKES: 4 Servings
PREP TIME: 10 Minutes
COOK TIME: 20 Minutes
INGREDIENTS
FOR THE GRITS:
1 cup quick grits (for 4)
1/2 tbsp. salted butter
1/4 cup unsweetened coconut milk
1/4 cup shredded asiago cheese or aged white cheddar
Kosher salt and freshly ground black pepper
FOR THE SWISS CHARD:
2 bunches Swiss chard, washed, remove leaves from chard stems
2 1/2 tbsp. olive oil
3 slabs of hickory bacon
1/2 cup white onion, chopped
1/4 tsp. dried rosemary
1/2 tsp. sriracha sauce
1/2 tsp. white vinegar
1/4 tsp. garlic powder
FOR THE SHRIMP:
1 small red bell pepper, diced
1 pound large shrimp, peeled and deveined
1/2 tbsp. chopped garlic from jar
2 scallions, chopped, white and green parts separated
Zest of 1 lemon
1/3 cup cilantro or parsley, chopped
DIRECTIONS:
Cook the grits according to package instructions. Remove the grits from heat, stir in the butter, coconut milk and cheese. Season the grits with salt and pepper to taste, cover with lid until ready to plate.
While the grits cook, cut the chard stems into 2-inch pieces. Stack the leaves into a pile, then roll together into a bundle and slice into thin ribbons.
Heat 1/2 tsp. olive oil in a large skillet (swirl to coat) over medium-high heat. Add the bacon, cook until crisp. Place on a paper towel-lined plate to drain, then chop.
Add the onion and rosemary to the skillet with the bacon grease, cook 3 minutes. Add 1 tbsp. olive oil and chard stems to skillet; sauté about 3 minutes. Add leaves, cook for another 3-5 minutes or until greens are tender, but crisp. Add to the greens: the sriracha, vinegar, garlic powder, and light salt and pepper to taste.
Remove Swiss chard from the skillet and place on a plate. Next, heat the remaining 2 tsp. olive oil in skillet over medium-high heat. Add the red pepper, white part scallions, cook 1 minute. Add the shrimp, garlic and chopped bacon, cook for 3 minutes or until the shrimp is cooked through and opaque. Season shrimp with light salt and pepper to taste. Add the lemon zest and chopped cilantro or parsley, cook for 1 additional minute.
BRING IT TOGETHER:
Divide the grits among 4 plates, top with Swiss chard and shrimp. Garnish with reserved green scallion.