Grits With Greens and Shrimp

This is Nathalie Dupree's easy recipe for the classic and decadent southern comfort food.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  cups milk
• 2  cups water
• 1  cup grits, uncooked
• 1  garlic clove, chopped
• 1  cup heavy cream
• 1⁄4-1⁄2 cup butter
• 1 -2  cup parmesan cheese, grated
• 1  lb shrimp, peeled
• 1⁄3 lb  Baby Spinach or 1⁄3 lb  turnip greens or 1⁄3 lb arugula

Directions

1. Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat.
2. Add the grits and the garlic and bring just to a boil.
3. Cook until soft and creamy, adding heavy cream as needed, to make a loose but not runny mixture.
4. Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick.
5. Add the shrimp and cook a few minutes more, until pink.
6. Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.