If you are Southerner then I am sure you love Shrimp and Grits.  It is the quintessential Southern meal for dinner or breakfast.   I am a freak for a tasty Shrimp and Grits Recipe.  Matt and I pretty much have our recipe down.  It is good,  real good.  This past time we made it we decided to toss in some sauteed kale and it was a game changer.  So great with the grits and shrimp.  We have tried many different kinds of cheese in the grits but love them with Smoked Gouda.  It is the perfect combo with the Shrimp.  This is truly one of our favorite meals.
Enjoy!

:: S H R I M P  A N D  G R I T S  W I T H  K A L E  A N D  C R I S P Y  P R O S C I U T T O::

– 1 Pound Peeled and Deveined Shrimp

– 1/2 white or red onion diced

– 1-2 garlic clove minced

– 1 bunch kale washed, stemmed, and chopped

– 1.5 Cups Shredded Smoked Gouda

– 2-3 Tablespoons Butter

– 2 Tablespoons Olive Oil

– 1 Cup Grits ( I use the slow cook kind not instant)

– 5-6 pieces Prosciutto

Arrange the Prosciutto slices in a single layer on a baking sheet and bake in oven at 400 degrees about 10 minutes until crispy.   Side aside and let cool.

Toss the peeled and deveined Shrimp in a bowl with olive oil and salt and pepper.  We add a little Sriracha for heat.  Let sit til ready to cook.

Cook girts according to package.  Once the grits are cooked, add in butter and shredded Gouda and let simmer while you cook the Shrimp.  Season with Salt and Pepper.  If the grits get too thick add in some milk.  

In another large pan, Sautee Kale in some olive oil with salt and pepper.  Just cook until slightly wilted,  you will throw it back in with shrimp at the end.  Remove kale and set aside- you can use the same pan for the Shrimp.

Sautee onion in about 2 tablespoons olive oil until translucent in that same pan..  Add in garlic- be careful not burn it.  Cook for one minute.  Add in Shrimp and cook about 5-6 minutes until pink and cooked thru.  Once Shrimp is cooked add in kale and heat up with Shrimp and onion mixture.  

To assemble, scoop grits in bowl and top with kale/shrimp mixture.  Crumble the Prosciutto over top.
Enjoy!