Smoky Collards Shrimp with Cheesy Grits
Ingredients
- 3 cups water
- ¾ cup whole milk
- ¾ cup grits or polenta
- ⅓ cup grated Parmesan cheese
- ¾ teaspoon kosher salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, sliced
- 1 (14 ounce) can no-salt-added fire-roasted diced tomatoes
- 3 teaspoons smoked paprika, divided
- 2 pounds collards, stemmed and thinly sliced
- 1 pound raw shrimp (31-35 count), peeled and deveined
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