We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Cajun Shrimp & Cheesy Grits
with Collard Greens & Green Tomato Chutney
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 590 Cals/serving
-
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.
Get Cooking
fresh
ingredients
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
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered