Shrimp and grits is a rich and filling traditional Southern dish with many variations. While originally considered a breakfast food, we think it’s good for any occasion in which you’re looking to warm up with an easy-to-make comforting classic.
Stirring grits constantly prevents them from cooking too quickly or clumping up.
1 bunch kale
2 cloves garlic
8 ounces of vegetable broth
12 ounces of shrimp
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon sweet paprika
½ teaspoon dried oregano
1½ tablespoons apple cider vinegar
1 cup grits
2 tablespoons butter, divided
1 teaspoon Worcestershire sauce
1. Prepare Ingredients
Rinse kale and tear leaves into bite-size pieces, discarding stems. Thinly slice garlic. In a small bowl, combine vegetable base and ¾ cup water. Rinse shrimp and pat very dry with paper towel. Season on both sides with spices and set aside to marinate at room temperature.
2. Sauté Kale
While shrimp marinates, heat 1 tablespoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add garlic and cook until fragrant, about 1 minute. Add kale, vegetable broth, and apple cider vinegar. Stir to combine.
3. Braise Kale
Increase heat to high and bring to a simmer, then reduce heat to low, cover, and cook until kale is tender, about 6 minutes. Uncover and cook until liquid has reduced slightly, about 1 minute more. Taste and add salt and pepper as needed. Remove pan from heat and set aside.
4. Cook Grits
While kale braises, in a medium pot, bring 2½ cups water to a boil. When water is boiling, slowly add grits, whisking continuously. Reduce heat to low and simmer until tender, 1-2 minutes. Remove pan from heat. Stir in 1 packet butter and taste and add salt and pepper as needed. Cover and set aside.
5. Cook Shrimp
Heat remaining butter and 1 teaspoon olive oil in a large pan over medium high heat. Season shrimp on both sides with salt. When butter is foamy, add shrimp and Worcestershire sauce and cook until just pink, about 2 minutes per side.