Spicy shrimp cooked with tangy beer and spices, along with seared kale and quick cooking polenta make for an updated, healthy version of shrimp and grits with bacon or sausages.

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Ingredients

• 2 cups water
• 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 1 bundle dinosaur, Tuscan or black kale or other dark, leafy green, stemmed and shredded
• Sea salt or kosher salt
• Black pepper
• Freshly grated nutmeg, to taste
• 1 small chili pepper, red Fresno or jalapeño, seeded and finely diced
• 1 small green bell pepper, seeded and finely diced
  
• 1 small red onion, finely diced
  
• 3 to 4 cloves garlic, finely chopped
• 1/4 cup drained sweet peppadew peppers (small pickled peppers), finely diced
  
• 1 1/2 pounds medium to large shrimp, peeled and deveined
• 1 tablespoon, a scant palmful, smoked sweet paprika
• 1 tablespoon, a scant palmful, ground coriander
• Hot sauce, to taste
• Juice of 1/2 orange or lemon
• 1 cup white or golden beer, such as Blue Moon
• 3 tablespoons butter, divided
• 1 cup milk
• 1 cup quick-cooking polenta
• 2 tablespoons honey