Barbecue Shrimp and Grits with Monterey Jack and Crispy Kale
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 4 ouncescurly kale
- 1ear corn
- 1 clovegarlic
- 1/2 cupquick-cooking grits
- 2 packetsunsalted butter
- 2 ouncesshredded Monterey Jack cheese
- 3 tablespoonsbarbecue sauce
- 1/4 teaspoonground cayenne pepper
- 10 ouncesshrimp
What You’ll Need
- canola oil
- kosher salt
- black pepper
- baking sheet
- 8" medium pot with lid
- 10" medium pan
- Crustacean Shellfish
Preheat oven to 425°F. Rinse all produce. Pat kale dry with paper towel and roughly chop or tear into bite-size pieces, discarding stems; place on a baking sheet and set aside. Shuck corn, discarding husk and silk; slice off kernels, discarding cob. Trim and discard scallion root and thinly slice crosswise, keeping whites and light greens separate from dark greens. Mince garlic.
Toss kale on sheet with 1 tablespoon olive oil, then spread in a single layer and roast until crisp and lightly browned, 8-10 minutes. Meanwhile, sprinkle ⅛ teaspoon salt over minced garlic, still on cutting board. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Once kale is crisp, toss with ¼ teaspoon salt, then set aside.
In a medium pot, bring 2 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in grits, butter, and ½ teaspoon salt until smooth. Reduce heat to medium low and cover pot. Cook grits, whisking occasionally, until beginning to thicken, 3 minutes.
Finish cheesy grits
Once grits have thickened, add corn and continue cooking—again, whisking occasionally—until grits have thickened and corn is tender, 2-4 minutes more. Remove pot from heat and whisk in Monterey Jack, ½ teaspoon salt, and black pepper as desired. Cover pot again to keep warm until ready to serve.
In a medium bowl, stir together barbecue sauce, garlic paste, and up to half of cayenne pepper. Pat shrimp dry with paper towel and season with ¼ teaspoon salt and black pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add shrimp and scallion whites and light greens. Cook, stirring, until shrimp are opaque and just pink, 4-6 minutes total. Remove pan from heat.
Finish and plate barbecue shrimp
Using a slotted spoon to leave excess moisture behind, transfer shrimp to bowl with barbecue sauce and toss to coat. Divide cheesy grits between serving bowls (we recommend rinsing the pot ASAP—cooled grits can be a tough scub). Top with barbecue shrimp, then crispy kale. Garnish with scallion dark greens and enjoy!