Smoked Shrimp and Stone-Ground Grits with Collard Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Frequently asked questions

How long does Smoked Shrimp and Stone-Ground Grits with Collard Greens take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Shrimp and Stone-Ground Grits with Collard Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stone-ground grits from drying out.

Can I substitute ingredients in Smoked Shrimp and Stone-Ground Grits with Collard Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Shrimp and Stone-Ground Grits with Collard Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Shrimp and Stone-Ground Grits with Collard Greens?

American comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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