Portuguese Shrimp and Grits
Ingredients
The Shrimp
-
8–10
pieces
extra large raw prawns
-
1–2
tablespoons
olive oil
-
to taste
none
salt and pepper
-
½
teaspoon
smoked paprika
-
a generous pinch
none
peri peri pepper or chili flakes
-
1
teaspoon
lemon zest
Garlicky Kale
-
1
tablespoon
olive oil
-
1–2
cloves
garlic, smashed
-
2–3
handfuls
chopped kale
-
to taste
none
salt and pepper
Cauliflower Grits
-
1
tablespoon
olive oil
-
2–3
cloves
garlic, minced
-
3
cups
cauliflower grits
-
¼
teaspoon
salt
-
to taste
none
pepper
-
optional
none
butter, milk, cream, cheese (romano, cheddar, parmesan)
Instructions
- Pat the shrimp dry and toss with olive oil, salt, pepper, smoked paprika, chili flakes, and lemon zest.
- Heat olive oil in a skillet and add smashed garlic until fragrant.
- Add kale to the skillet and sauté until wilted, then divide into bowls.
- In the same pan, add more olive oil, minced garlic, and cauliflower grits, cooking until tender.
- Optionally add butter, cream, or cheese to the grits.
- Wipe out the pan, add olive oil, and cook the shrimp until pink and curled.
- Divide the shrimp among the bowls and serve.
Nutrition Facts (estimated)
Servings
2
Calories
442
Total fat
22.8g
Total carbohydrates
35.5g
Total protein
31.7g
Sodium
2855.8mg
Cholesterol
182.5mg
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