Name: Southern Shrimp and Grits with Sautéed Greens
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 6 large shrimp (peeled and deveined); 1 Tbsp olive oil; 1 garlic clove (minced); 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; 1/4 tsp low-sodium salt; 1/4 tsp black pepper; 1/4 cup whole grain cornmeal; 1 cup vegetable broth (low-sodium ); 1 Tbsp olive oil; 1/8 tsp low-sodium salt; 1 cup kale (chopped); 1 Tbsp olive oil; 1/4 medium onion (diced); 1 garlic clove (minced); 1/8 tsp low-sodium salt; 1/8 tsp black pepper

Southern Shrimp and Grits with Sautéed Greens

This dish offers a healthier take on a classic Southern favorite, shrimp and grits. The shrimp are sautéed with garlic and spices, served over creamy grits made with whole grain cornmeal, and paired with a side of sautéed greens for added fiber and nutrients.

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Course: Dinner

Keywords: Healthy Dinner, Sautéed Greens, Shrimp and Grits, Southern Comfort

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: 1

Calories: 560kcal

Ingredients

For the Shrimp:

6 large shrimp, peeled and deveined
1 Tbsp olive oil
1 garlic clove, minced
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp low-sodium salt
1/4 tsp black pepper

For the Grits:

1/4 cup whole grain cornmeal
1 cup vegetable broth, low-sodium
1 Tbsp olive oil
1/8 tsp low-sodium salt

For the Sautéed Greens

1 cup kale, chopped
1 Tbsp olive oil
1/4 medium onion, diced
1 garlic clove, minced
1/8 tsp low-sodium salt
1/8 tsp black pepper

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Instructions

Prepare the Shrimp:

In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add the shrimp, smoked paprika, cayenne pepper, low-sodium salt, and black pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes per side.

Cook the Grits:

In a small pot, bring vegetable broth to a boil.
Slowly whisk in the cornmeal, reduce heat to low, and cook, stirring frequently, until thickened, about 5-7 minutes.
Stir in olive oil and season with 1/8 tsp of low-sodium salt.

Sauté the Greens:

In another skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened.
Add the chopped greens, low-sodium salt, and black pepper, and cook until wilted and tender, about 5-7 minutes.
Plate the grits, top with the sautéed shrimp, and serve the greens on the side.

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