Peppery Shrimp With Grits And Greens

• 2 cups unsalted chicken stock, divided
• 1 1/2 cups 2% reduced-fat milk
• 3 teaspoons freshly ground black pepper, divided
• 1/4 teaspoon kosher salt, divided
• 3/4 cup quick-cooking grits
• 2.25 ounces mozzarella cheese, shredded (about 1/2 cup plus 1 tablespoon)
• 3/4 cup chopped green onions, divided
• 4 teaspoons canola oil, divided
• 1 tablespoon minced garlic, divided
• 1 tablespoon honey, divided
• 1 (16-ounce) package chopped mustard greens
• 1 1/4 pounds peeled and deveined large shrimp
• 2 teaspoons paprika

1. Bring 3/4 cup stock, milk, 1/2 teaspoon pepper, and 1/8 teaspoon salt to a boil in a medium saucepan. Whisk in grits; cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in cheese. Sprinkle with 1/4 cup onions. Keep grits warm.
2. Heat a large cast-iron skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add remaining 1/2 cup onions and 2 teaspoons garlic to pan; saute 30 seconds, stirring constantly. Stir in 1 cup stock, 1 teaspoon honey, remaining 1/8 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Cook 6 minutes or until reduced to about 1/4 cup. Add greens to pan; cover and cook 3 minutes or until tender, stirring occasionally. Remove mixture from pan; keep warm.
3. Return pan to medium-high heat. Combine shrimp, remaining 2 teaspoons pepper, remaining 2 teaspoons oil, remaining 1 teaspoon minced garlic, remaining 2 teaspoons honey, and paprika in a bowl; toss gently to coat. Add shrimp to pan; cook 2 minutes on each side or until done. Add remaining 1/4 cup stock to pan; cook 1 minute, scraping pan to loosen browned bits. Serve shrimp with grits and greens.

chicken, milk, freshly ground black pepper, kosher salt, quickcooking grits, mozzarella cheese, green onions, canola oil, garlic, honey, mustard greens, shrimp, paprika

Taken from www.myrecipes.com/recipe/peppery-shrimp-grits-greens (may not work)