- 1 lb shrimp; cleaned and deveined
- 1 head red swiss chard, washed and trimmed
- 1/2 cp orange juice
- 3 TB butter
- 1 TB sofrito (or one cube if you froze your sofrito)
- 1/2 tsp sazon
- 1/2 tsp sambal
- salt and pepper
- Start your grits first. I use Alber's and follow the box instructions.
- Over medium heat, melt a TB of butter in a stainless steel saute pan. In this same pan, saute your chard for around 2-3 minutes, the leaves will be wilted and still a nice size. Season with salt and pepper. Remove from pan, set aside and keep covered so they stay warm.
- Over medium-high heat, melt another TB in the same saute pan. Place your shrimp in pan with butter and saute for one-minute until a crust forms, flip, saute for another minute; shrimp should be slightly pink with a crust. Remove from pan, set aside and keep covered so they stay warm.
- In the same saute pan, melt 1TB of butter over medium-high heat. Pour in half of your orange juice, sofrito, sazon, sambal, salt and pepper and let reduce; 1-3 minutes. When the orange juice is looks sticky and the sofrito has completely melted, add the rest of your orange juice. Taste. Add salt and pepper accordingly.
- Plate your grits. Add your chard and shrimp over your grits. With a spoon, ladle your orange juice mixture over your chard and grits. Serve immediately.
I use Alber's instant grits. I know there are better quality, heirloom, stone-ground grits that I could mail order. But, my mom uses Albers and my grandma used it as well. It's the only brand I use.
Buying deveined and cleaned shrimp saves so much time, and I don't really think there's much difference in purchase cost.