Shrimp & Creamed Collards


  • 1 pound shrimp, deveined & tails removed
  • 1 bunch of collard greens, stemmed & chopped into bite-sized pieces
  • 1 Vidalia onion (or onion of choice), diced
  • 3 tablespoons ghee or organic, unsalted butter
  • 8 oz baby bellas (or preferred mushrooms), diced
  • 6 cloves of garlic, finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic heavy cream
  • 1/4 cup vegetable broth


  1. In a thick-bottomed pot (I used a Dutch Oven), melt butter on medium heat. Add onions and mushrooms and cook until onions are translucent. Add garlic, salt, paprika and cayenne.
  2. Add greens by the handful as they start to wilt down.
  3. Push veggies to the side of the pot and add the shrimp. Cook a few minutes until pink and opaque.
  4. Add vinegar, cream, and broth. Stir everything together and let the sauce thicken on low heat for 2-3 minutes. Serve.
  5. Enjoy!



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