When I have to get dinner on the table ASAP, I’ll spring for cleaned and deveined shrimp—on average, they’ll cost about $2 – $3 more per pound. A dish that comes together as quickly as this shrimp and sausage sauté (and can overcook in a nanosecond) needs a little advanced planning. Be sure the side is done and your table is set!
These grits and greens are perfect for that -- they're ready in a fraction of the time it takes to traditionally make either. Baby kale, tender and virtually prep-free, is briefly sautéed and then stirred into cheesy quick-cooking (NOT instant) grits. The result is silky smooth and creamy with just a hint of bitterness. If kale isn’t your thing, baby spinach or arugula is a fine swap.
For grits and greens:
Melt 1 tablespoon of the butter in a medium saucepan. Add the kale and scallions and cook over high heat, stirring, just until wilted, about 2 minutes. Transfer to a cutting board and coarsely chop.
Add 3 cups of water to the pot and 1 teaspoon kosher salt and bring to a boil. While stirring, add the grits in a steady stream and bring to a boil. Cover and cook over low heat, stirring occasionally, until thick and tender, about 5 minutes. Off the heat, stir in the remaining butter and cheese, then fold in the greens. Season to taste and serve.
For shrimp and sausage:
In a medium bowl, combine the shrimp, garlic, paprika, and 1 tablespoon of the oil. Season lightly with salt and pepper.
Heat the remaining oil in a large skillet. Add the sausage and cook over high heat, stirring occasionally, until browned in spots, about 3 minutes. Add the shrimp mixture and cook over moderately high heat, stirring occasionally, until the shrimp are pink and curled and nearly cooked, about 2 minutes. Add the wine, bring to a boil, and cook until slightly reduced, about 2 minutes. Off the heat, add the butter and swirl until melted. Serve right away.