Serves 4 and takes about 45 min to make.

Ingredients:

3 3/4 cups water with milk (I like half water and half milk)

3/4 cup grits

1/3 cup grated Parmesan Cheese (I would definitely add more next time)

Salt and Pepper to taste in both grits and collards

2 tablespoons olive oil

1 large onion chopped

3 cloves garlic, sliced or minced

1 14oz can fire-roasted diced tomatoes

3 tsp smoked paprika divided between shrimp and collards

1 bag (16 oz) frozen collards drained (or 2 pounds fresh stemmed and thinly sliced)

1 pound of raw shrimp (or more if you like it!!)

Directions:

Combine water and milk in a large saucepan to make your grits. Bring to a boil and whisk grits in until smooth. Cover and reduce heat to low. Cook, whisking occasionally, until creamy and thickened (about 25 minutes). Remove from heat and add Parmesan, salt (about 1/2 teaspoon) and pepper (about 1/4 teaspoon). Cover and set aside.

Next, heat 1 tablespoon oil in a large skillet or pot over medium heat. Add onion and cook until soft (about 3 minutes). Add garlic and cook (about 1 minute). Stir in tomatoes, 2 teaspoons of paprika, and more salt and pepper. Add collards by the handful, and continue to cook until the collards are tender and beginning to darken (about 10 minutes). Transfer to a bowl and keep warm.

In the same pan add 1 tablespoon oil and increase the heat to medium-high. Toss in the shrimp and remaining 1 teaspoon paprika in a bowl. Add shrimp to the pan and cook, stirring until they turn pink (about 3-4 minutes).

Serve the Shrimp and Collards with the Grits and ENJOY!!