---
title: Shrimp and Cheddar Grits
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-and-cheddar-grits-588babbf7d69bf60b637d582
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Shellfish
  - Milk
tags:
  - Eat First
  - Gluten Free
  - Spicy
  - Contains shellfish
rating: 4.0
rating_count: 10300
source_chef: Recipe Development Team
nutrition:
  calories: 540
  protein: 38
  fat: 24
  saturated fat: 9
  carbohydrates: 45
  sugar: 6
  fiber: 6
  cholesterol: 250
  sodium: 620
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Grits/shrimp-and-cheddar-grits.avif"
---
In a #medium pot{}, bring @water{1½%cup}, @milk{½%cup} (we sent more), and a pinch of @salt{} to a gentle boil. Once boiling, slowly pour in @grits{1%cup} while whisking to combine. Return to a boil, cover, and lower heat, reducing to a low simmer. Cook, stirring occasionally, until grits are tender and creamy, about ~{10%minutes}. TIP: If grits become stiff, add a splash of water.

Wash and dry all produce. Remove and discard tough ribs and stems from @collard greens{8%oz}. Roughly chop leaves. Mince or grate @garlic{4%clove}. Halve @grape tomatoes{8%oz} lengthwise.

Heat a drizzle of @vegetable oil{2%tbsp} in a #large pan{} over high heat. Add collard greens and cook until slightly softened, ~{5%minutes}, tossing. Stir in garlic and cook until fragrant, ~{30%seconds}. Season with salt and @pepper{}. Remove from pan and set aside.

Lower heat under same pan to medium-high, then add tomatoes and a drizzle of oil. Cook until tomatoes are starting to blister, ~{4%minutes}, tossing frequently. Set aside with collard greens.

Heat another drizzle of oil in same pan over medium-high heat. Season @shrimp{20%oz} with salt, pepper and a pinch of @chili flakes{1%tsp} (to taste). Add to pan and cook until opaque, ~{5%minutes}, tossing. Return collard greens and tomatoes to pan. Toss until warmed through.

Add @cheddar cheese{1%cup} and @butter{½%tbsp} to grits and stir until melted. Season generously with salt and pepper. Divide grits between plates, then top with shrimp, collard greens, and tomatoes.