Shrimp and Grits
Shrimp sautéed in lemon, butter and garlic, served over a bed of creamy parmesan grits.
Servings: 4
Ingredients
- 3/4 c. instant grits
- kosher salt
- freshly ground black pepper
- 1/4 c. grated Parmesan cheese
- 3 T. unsalted butter divided
- 1 1/4 lbs. med. shrimp peeled and deveined, tails intact
- 2 lg. cloves garlic minced
- 1 pinch cayenne pepper (optional)
- Juice of 1/2 lemon plus wedges for serving
- 2 T. Fresh Parsley roughly chopped
Instructions
- Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in parmesan cheese and 1 tablespoon butter. Remove from the heat and season with salt and pepper to taste. Cover to keep warm.
- Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from heat and add 2 tablespoons water, lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper to taste.
- Divide the grits among 4 shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
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