1. Shrimp, Grits, and Collard Greens
Ten medium shrimp have 20 grams of protein.
Makes 4 servings
(Pictured on previous page)
⅔ cup quick-cooking grits (not instant)
½ cup thawed corn
2 Tbsp. unsalted butter, divided
1 tsp. kosher salt, divided
½ tsp. each paprika, garlic powder
24 raw medium peeled and deveined shrimp
2 cups collard greens or kale, chopped
¼-½ tsp. red pepper flakes (optional)
In a medium saucepan, boil 2 cups water over high heat. Add grits, lower heat, and stir often. As grits thicken, stir in corn, 1 Tbsp. butter, and ½ tsp. salt. Cook until grits are smooth and creamy, about 5 minutes. Meanwhile, in a small bowl, mix paprika, garlic powder, and ½ tsp. salt. In a large skillet over medium-high heat, melt 1…
