Shrimp and Grits with Greens Natalie Dupree
Shrimp and Grits with Greens
Submitted by Nathalie Dupree and Cynthia Graubart, from Mastering the Art of Southern Cooking, Gibbs-Smith Publishers
Ingredients:
2 c. milk
2 c. water
1 c. stone-ground grits
1 garlic clove, chopped
1 c. heavy cream
1⁄4 –1⁄ 2 c. butter
1–2 c. freshly grated Parmesan cheese
1 lb. cooked, peeled, and chopped (if desired) shrimp
1 c. baby spinach or chiffonade larger spinach leaves
Salt
Freshly ground black pepper
Directions: Bring milk and water to simmer in heavy-bottomed nonstick saucepan over medium heat. Add grits and garlic, and bring just to a boil. Cook until soft and creamy, adding heavy cream as needed to make a loose but not runny mixture. Add butter and cheese to taste, stirring so cheese doesn’t stick. Fold in shrimp and greens and remove from heat. The greens will cook in hot grits. Serve in individual dishes or in a bowl. Serves 4-6. This dish freezes well.
