WEEKDAYS 1e|12c|p

Carla Hall's Swamp Thing

shrimp grits swamp thing Carla Hall
Dig into this tasty dish!
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
This fun dish is so good that your family will want seconds.
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ingredients
  • For the Shrimp:
  • 1 pound shrimp (peeled and deveined)
  • 5 cloves garlic (thinly sliced)
  • 1 onion (medium diced)
  • 2 carrots (medium diced)
  • 2 celery stalks (medium diced)
  • 1 14.5-ounce can whole plum tomatoes (crushed)
  • 4 cup collard greens (ribboned)
  • 2 cup sweet potatoes (peeled and diced)
  • 1/2 teaspoon cayenne pepper
  • 1 parsnips (peeled and diced)
  • 1 bay leaf
  • 2 teaspoons fresh thyme
  • 2 tablespoons flour
  • 2 quart chicken stock
  • 3 tablespoons olive oil plus more for pan
  • salt and pepper to tasteFor the Grits:
  • 2 cups Quick Grits
  • 3 cups water
  • 2 cups Milk
  • 1 cup Fresh or frozen corn
  • 8 tablespoons Butter
  • Vegetable Oil 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Olive Oil
    5 cloves garlic (thinly sliced)
    1 onion (medium diced) 
    For the Shrimp: In a heavy bottomed pot, over high heat, add olive oil. Toss in the onions and garlic and cook for about 3 minutes.
  • 2
    Olive Oil
    2 carrots (medium diced)
    2 celery stalks (medium diced) 
    2 cup sweet potatoes (peeled and diced) 
    1 parsnips (peeled and diced) 
    Toss in all the other vegetables and add olive oil if it seems dry. Coat all the vegetables in oil and continue to cook over high heat, just slightly browning everything.
  • 3
    2 tablespoons flour
    2 quart chicken stock
    1 14.5-ounce can whole plum tomatoes (crushed)
    4 cup collard greens (ribboned)
    1/2 teaspoon cayenne pepper
    1 bay leaf
    2 teaspoons fresh thyme 
    Sprinkle flour over the vegetables and stir. Deglaze with the chicken stock. Add the collard greens, thyme, bay leaf and cayenne. and stir. Add in the tomatoes and bring to a boil.
  • 4
    1 pound shrimp (peeled and deveined)
    Reduce to a simmer and cook until the vegetables cooked through, about 15-20 minutes. Right before serving, toss in the shrimp and simmer for 2-3 minutes, or until the shrimp is just cooked through.
  • 5
    salt and pepper to taste 
    Plate in a soup bowl on top of fried grits.  Season to taste.  Serve immediately.
  • 6
    3 cups water
    2 cups Milk
    For the Grits: In a medium pot, heat cream and water to a boil.
  • 7
    2 cups Quick Grits
    Slowly whisk in grits, avoiding lumps. Cook grits according to package time.
  • 8
    1 cup Fresh or frozen corn
    8 tablespoons Butter
    Once cooked stir in corn and butter until melted and incorporated.
  • 9
       
    Pour into a greased baking dish and allow to cool. Refrigerate overnight.  Remove grits from the refrigerator and cut into 3 inch squares.
  • 10
    Vegetable Oil
    Heat a non-stick pan over medium-high heat with vegetable oil.  Fry grits in hot oil until golden on all sides. Remove from pan.
 
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