Quick meal · Southern-inspired
Shrimp and Grits with Kale and Cilantro
Creamy cheddar grits topped with paprika shrimp, tender kale, and a bright cilantro-lime sauce.
Jump to recipe20 min prep · 30 min cook
The recipe
Shrimp and Grits with Kale and Cilantro
4 servings
Ingredients
- 1 cup stone-ground grits
- 3 cups low-sodium chicken or vegetable stock
- 1 cup whole milk
- 1 teaspoon kosher salt, divided
- 1 cup shredded sharp cheddar
- 2 tablespoons unsalted butter
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 3 cups chopped kale
- 1 packed cup cilantro leaves and tender stems
- 1 small jalapeño, seeded
- 2 tablespoons lime juice
- 3 tablespoons extra-virgin olive oil
Instructions
- Bring the stock, milk, and 1/2 teaspoon salt to a simmer. Whisk in the grits and cook over low heat, stirring often, until tender, 20 to 30 minutes. Stir in cheddar and butter.
- Meanwhile, blend the cilantro, jalapeño, lime juice, extra-virgin olive oil, 2 tablespoons water, and a pinch of salt until spoonable.
- Pat the shrimp dry and season with paprika and remaining salt. Heat olive oil in a skillet over medium-high and cook shrimp for 1 to 2 minutes per side, until opaque. Transfer to a plate.
- Add kale and 2 tablespoons water to the skillet. Cover for 2 minutes, then uncover and cook until tender.
- Spoon grits into bowls and top with kale, shrimp, and cilantro sauce.
Cook’s notes
- Stone-ground grits vary, so follow visual tenderness rather than only the clock.
- Remove shrimp as soon as they turn opaque and curl into a loose C.
Storage and reheating
Refrigerate components separately for up to 2 days. Reheat grits with extra milk and heat shrimp only until warmed through.
Frequently asked questions
Can I use polenta?
Yes. Medium-ground polenta gives a similar result, although its cooking time may differ.
How do I know shrimp are done?
They should be opaque and reach 145°F; tightly curled shrimp are often overcooked.