Collards, Shrimp and Grits

So, I’m southern, right?  And that means that every person I meet that has never been to the south asks me if I have some awesome collards recipe.  It’s literally the first thing out of their mouths.

You’re so cute.  Just because I hail from the bible belt doesn’t mean that every Sunday we ate boat loads of collard greens and said “ya’ll” every third word. Well. Ok, so maybe the “ya’ll” part is right.

And what with all the collards I’ve been getting in my Grant Family Farms CSA, I really felt like it was high time to come up with a stereotypical southern dish to answer all these people when they ask what my secret is to collard greens.

My secret is really one that can be applied to much more than just collards. And it’s clearly bacon fat.

Because whether it’s shrimp and grits or collard greens, bacon makes it better.

Collards, Shrimp and Grits

By Whitney, November 11, 2012

Collards, Shrimp and Grits



Bring the 5 cups of water to boil in a stock pot. Cook the bacon in a skillet, remove and drain on paper towel.  In the remaining bacon fat, saute the green pepper, onion and garlic over medium heat.  Cook for 5 minutes, and add the diced tomatoes, cayenne, and garlic powder.  Bring to a simmer, and add the shrimp, cooking all the way through, about 7 minutes.  Season well with salt and pepper. Once the water is boiling, add the grits and stir continually until cooked through, about 5 minutes.  Remove from the heat and add the butter, half and half, cheddar, and salt and pepper.  To plate, serve the shrimp and collards over the cheddar grits.




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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

2 Responses to Collards, Shrimp and Grits

    • They are not instant grits, and I actually threw them in at the end, some people hate nearly raw collards, I don’t. Your call on if you want to cook them prior or not.


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