Cajun Shrimp & Cheesy Grits with Collard Greens & Green Tomato Chutney

Cajun Shrimp & Cheesy Grits

with Collard Greens & Green Tomato Chutney

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Traditional Indian chutney is a spicy, sweet and tart condiment, whose intensity is perfect for balancing milder flavors. In the American South, chutney recipes have swapped in locally popular spices (including paprika, oregano and thyme)—and turned the sweetness up a notch. Here, we’re serving Cajun-spiced shrimp and cheesy grits (a classic Southern pairing) with a chutney of tart green tomato, or tomato harvested early. Made with onion, raisins and brown sugar, this chutney tops off the dish with delicious complexity.

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
Cajun Shrimp & Cheesy Grits with Collard Greens & Green Tomato Chutney
Title
  • 1⅛ lbs Shrimp
  • 1¼ cups Yellow Grits
  • 4 oz Monterey Jack Cheese
  • 1 bunch Collard Greens
  • 1 Green Tomato
  • 1 Yellow Onion
  • 1 oz Pea Shoots
  • 2 Tbsps Butter
  • 2 Tbsps Golden Raisins
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Cajun Spice Blend (Smoked Sweet Paprika, Mustard Powder, Onion Powder, Garlic Powder, Dried Oregano, Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
Green Tomato
Pea Shoots
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a medium pot, combine 5 cups of water and a big pinch of salt; heat to boiling on high. Grate the cheese. Core and medium dice the tomato. Peel and small dice the onion. Remove and discard the collard green stems; slice the leaves into 1-inch-wide strips.

Make the cheesy grits:
2 Make the cheesy grits:

Slowly add the grits to the pot of boiling water, whisking to break up any clumps. Reduce the heat to low. Simmer, whisking occasionally, 10 to 12 minutes, or until thickened. (If the grits seem dry, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat. Add the cheese and butter. Whisk until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.

Make the chutney:
3 Make the chutney:

While the grits cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the tomato, half the onion and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the raisins, brown sugar and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Carefully rinse and dry the pan.

Cook the collard greens:
4 Cook the collard greens:

In the pan used to make the chutney, heat 1 tablespoon of olive oil on medium-high until hot. Add the collard greens, remaining onion and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the collard greens have wilted and the onion has softened.

Add the shrimp:
5 Add the shrimp:

Add the shrimp and remaining spice blend to the pan of collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through; Remove from heat and season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Divide the cheesy grits between 4 dishes. Top with the cooked collard greens and shrimp. Garnish with the chutney and pea shoots. Enjoy!

Tips from Home Chefs

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Cajun Shrimp & Cheesy Grits

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a medium pot, combine 5 cups of water and a big pinch of salt; heat to boiling on high. Grate the cheese. Core and medium dice the tomato. Peel and small dice the onion. Remove and discard the collard green stems; slice the leaves into 1-inch-wide strips.

2 Make the cheesy grits:

Slowly add the grits to the pot of boiling water, whisking to break up any clumps. Reduce the heat to low. Simmer, whisking occasionally, 10 to 12 minutes, or until thickened. (If the grits seem dry, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat. Add the cheese and butter. Whisk until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.

Make the cheesy grits:
French Wire Whisk
Make the chutney:
3 Make the chutney:

While the grits cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the tomato, half the onion and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the raisins, brown sugar and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Carefully rinse and dry the pan.

4 Cook the collard greens:

In the pan used to make the chutney, heat 1 tablespoon of olive oil on medium-high until hot. Add the collard greens, remaining onion and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the collard greens have wilted and the onion has softened.

Cook the collard greens:
Add the shrimp:
5 Add the shrimp:

Add the shrimp and remaining spice blend to the pan of collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through; Remove from heat and season with salt and pepper to taste.

6 Finish & serve your dish:

Divide the cheesy grits between 4 dishes. Top with the cooked collard greens and shrimp. Garnish with the chutney and pea shoots. Enjoy!

Finish & serve your dish:
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