Tiffany Derry’s Creamed Collards with Peanut Butter and Dried Shrimp, as seen on Guy’s Ranch Kitchen Season 6.
Recipe courtesy of Tiffany Derry

Creamed Collards with Peanut Butter and Dried Shrimp

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
The similarities between West African cuisine and Southern cuisine are remarkable. My love for collards growing up drew me to this particular recipe, but I’d be lying if I said I wasn’t initially skeptical about adding peanut butter to my beloved greens. To my surprise, it not only works, but it’s also delicious.



  1. Add the red palm oil, reserved coconut milk fat, garlic and onions to a medium saucepan over medium heat. Allow to cook until the onions are translucent, about 4 minutes. Add the collard greens, peanut butter tomato paste and the rest of the coconut milk and toss to coat. Add the tomato paste, dried shrimp, Scotch bonnet peppers if using, and salt and pepper to taste.
  2. Let the greens stew for 15 minutes, adding additional water if the mixture becomes too thick.
  3. Fold in the crushed peanuts. Finish with fresh lime juice and serve with more crushed peanuts for garnish.