To make lemon-garlic shrimp and grits, whisk grits, salt and pepper into boiling water and cook it until thickened before adding Parmesan and butter. Melt 2 tablespoons of butter in a skillet and saute the shrimp with garlic and cayenne until pink. Remove the shrimp from the heat and toss it with a little water, lemon juice and parsley, and then serve it on top of the grits.
Lemon-Garlic Shrimp and Grits
This recipe yields 4 servings.
Prep Time: 15 min.
Cook Time: 15 min.
Ready In: 30 min.
- 3/4 cup instant grits
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 3 tbsp. unsalted butter
- 1 1/4 lbs. medium shrimp, peeled and deveined, tails intact
- 2 large cloves garlic, minced
- Pinch of cayenne pepper, optional
- Juice of 1/2 lemon plus wedges to serve
- 2 tbsp. chopped fresh parsley
- Cook the grits
- Cook the shrimp
Bring 3 cups of water to a boil in a covered saucepan. While whisking, gradually add the instant grits, a teaspoon of salt and half a teaspoon of black pepper. Reduce the heat to a medium-low temperature and allow the grits to thicken for around 5 minutes, stirring occasionally. Finally, stir in the Parmesan and a tablespoon of butter, season the mix with a little salt and pepper and remove it from the heat. Cover and set it aside.
Melt the remaining butter in a skillet on medium-high. Season the shrimp with salt and pepper and saute it with garlic and cayenne in the skillet. Cook the shrimp until pink, tossing it frequently, and then remove the skillet from the heat and add 2 tablespoons of water, the lemon juice and parsley. Coat the shrimp in the sauce.
Divide the grits between serving bowls and top them with the shrimp and lemon-parsley sauce. Serve with lemon wedges.