| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 1 serving |
Ingredients
- 2 cups chicken stock, plus extra to loosen, if needed
- Salt and pepper
- 1 cup quick-cooking grits
- 1/4 cup heavy cream
- 1/2 cup havarti cheese, grated
- 1 tablespoon chopped fresh parsley
- Grapeseed oil
- 2 bunches mustard greens, cleaned, thick stems discarded
- Pinch red chile flakes
- 1/4 cup chicken stock
- 1 1/2 tablespoons unsalted butter, divided
- 2 (21/25) count shrimp, peeled, deveined, and rinsed
- Salt and pepper
- 2 tablespoons white wine
- 2 to 3 tablespoons Romesco Sauce, recipe follows
- 1/4 cup blanched, slivered almonds
- 1 slice rustic white bread, diced into 1/2-inch cubes
- 1 teaspoon white balsamic vinegar
- 4 Roma tomatoes, cored and quartered
- 1/4 cup jarred roasted red peppers
- 1 clove garlic, minced
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt
Instructions
- For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm.
- For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the chile flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.
- For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.
- Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.
- Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.
- Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.
- To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp.
- Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt.
Reviews
I only made the creamy grits. I cut back on the grits to 3/4 cup to ensure grits would turn out looser rather than firmer. Perfect, fast, tasty. I liked the simplicity of not going overboard on the cheeses, most use parmesan, I like it without it as this one is. I used a grated Mexican cheese blend. Yummy.
Nannanna, I encountered the same problem– link must be wrong. To get to the Turkey dinner recipe, go to Worst Cooks in America Episode 3 and click on the Recipes tab. Then click turkey dinner. That will take you to the correct recipe.
I really wanted the Turkey Dinner recipes although this does sound tasty. Where do I look for the correct link to the Turkey Dinner recipes?
We loved the grits. They were cheesy, creamy and delicious. We loved the romesco sauce. It has a lovely roasted pepper flavor. However, we could live without the mustard greens. I don’t believe that it is the fault of the recipe. It is more likely that we just hate mustard greens.
I am actually a bit bummed- I think the recipe is a great one don’t get me wrong, but the link I took to get to it was for the Main Dish Challenge and I really wanted the Roast Turkey Dinner that was posted on the shows overview. Food Network can you update the link to let me get the recipe advertised?
This was fun to make, everyone loved it. We did not like the mustard, a little strong.
Will be making this one again!
Will be making this one again!
It was good. I will say that I don’t think that it was so good that I’ll be craving it again sometime in the future. I liked the Romesco sauce, so I would probably make that again to go with chicken or shrimp. But it was a lot of work without the big “Wow that’s the best thing I ever ate” payoff. Still good, though.
This dish was a huge success! Of course I added more shrimp to the recipe. The used the leftover Romesco sauce as a spread on some slices of sourdough bread to go with the meal.
I saw this recipe when the show aired. Miracle of all miracles, I had all of the ingredients on hand. Big hit. Thank you Robert!!!!! Very classy presentation too. Give this one a try…