Savory Shrimp & Smoky Collard Greens

I love drawing inspiration from everywhere, and after watching the Netflix mini-series High on The Hog: How African American Cuisine Transformed America, I was inspired to create my own Gluten-free African/African American inspired dish.

Bon Appetite!

Ingredients:

- 1/2 lb of Peruvian shrimp — Peruvian shrimp is a little sweeter, and the texture is great

- 2 cloves of garlic crushed

- A sprinkle of smoked paprika

- A sprinkle of Trader Joes South African Spice

- Grits — I used Albers enriched hominy quick grits

- 1.5 T Land O Lakes Butter

- 2 bundles of collard greens sliced into strips

- 1 package of Applegate Naturals Uncured Turkey Bacon chopped. I use this instead of ham hocks in the greens for a lower cholesterol version of collard greens.

- Half a white onion chopped

- Stubbs Hickory Liquid Smoke

- Salt to taste

Directions:

1. Add 2 cloves of garlic to a small saucepan and sauté in oil for 1–2 mins.

2. Add the shrimp and sauté for 2–3 mins on each side.

3. While the shrimp is cooking, add a sprinkle of smoked paprika, a dash of South African spice mix, and salt to taste.

4. Bring 1 c of water to boil over medium/low heat and add 1/4 c of grits.

5. Reduce heat and let cook for 5–6 mins. Once the grits are almost cooked, add butter and stir thoroughly. Set grits aside.

6. In a large pan, sauté your onion in olive oil and salt for 7 mins.

7. Add the turkey bacon and cook for 7 minutes; make sure both the onion and turkey bacon brown, adding a rich flavor.

8. Add your collard greens and cook down for 10–15 mins on low/medium heat.

9. To plate, add 1–2 scoops of grits to bowl and top with shrimp. In a small separate bowl, add your greens.

10. Salt to taste and ENJOY!

Remember, eat well to be well.

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