Shrimp and grits are one of my favorite southern duos. This dish is often prepared with heavy cream and can take some time to make with slow cooking grits. I created this lighter, quick-cooking version, which is ideal for evenings when you want a delicious homemade meal in less than 15 minutes. Fast meals like this one free up time to enjoy beautiful spring evenings. Cheers to spending less time in the kitchen, while still making delicious and nutritious meals.
½ cup quick cooking grits
1 tablespoon olive oil
2 cloves garlic, minced
1 bunch kale, thick stems removed and leaves coarsely chopped
12 large shrimp, peeled and deveined
¼ teaspoon salt
¼ ground black pepper
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 roasted red bell pepper, diced
¼ cup Parmesan cheese, freshly grated
2 tablespoons half and half
- Prepare grits according to package directions.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for about a minute, until fragrant. Add kale and continue cooking for about 2 minutes, until wilted. Add bell pepper and stir to combine.
- Push kale and pepper mixture to the edges of the skillet, creating an empty space in the middle. Add shrimp to the center of the skillet and sprinkle with salt, pepper, lemon zest and juice. When shrimp becomes pink on the bottom, flip and continue cooking until both sides are pink and shrimp is cooked through. Stir vegetables and shrimp together to combine.
- When grits are done cooking, remove from heat and add grated parmesan cheese and half and half. Stir until cheese is melted and grits are thick and creamy. Add grits to dinner plates and top with shrimp and kale mixture.