Smoked Shrimp and Stone-Ground Grits with Collard Greens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Low Country-inspired dish featuring smoky shrimp, creamy stone-ground grits, and tender collard greens simmered with garlic and lemon. This American-inspired comfort-food recipe, ready in about 55 minutes, pairs Stone-ground grits, Chicken broth, Smoked shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 American cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups chicken broth to a simmer over medium heat. Gradually whisk in 1 cup stone-ground grits, then reduce heat to low. Cook, stirring occasionally, for 20-25 minutes until thickened and creamy, adding a splash of water if too thick. Season with salt to taste.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn. Add 2 cups chopped collard greens and cook for 5-7 minutes until tender, stirring occasionally.
  3. Step 3: Add 8 ounces smoked shrimp to the skillet with the collard greens and cook for 3-4 minutes until heated through. Stir in 1 tablespoon lemon juice and season with salt to taste.
  4. Step 4: Divide the cooked grits among 4 bowls. Top each serving with the collard greens and shrimp mixture.

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