Lemon Garlic Shrimp & Grits

By á-2703

Channel your inner Southern self with shrimp and grits. Fresh shrimp and lemon make all the difference in this hearty, cheesy soon-to-be favorite.

Ingredients

• 3 cups water
• 3/4 cup instant grits
• Kosher salt and freshly ground black pepper
• 1/4 cup Parmesan cheese, grated
• 3 tablespoons unsalted butter, divided
• 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
• 2 large cloves garlic, minced
• Pinch cayenne pepper (Optional)
• 2 tablespoons water
• Juice of 1/2 lemon, plus wedges for serving
• 2 tablespoons fresh parsley, roughly chopped

Preparation

Step 1

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 the Parmesan and 1 tablespoon butter. Remove from heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season shrimp with salt and pepper.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 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.

Divide grits among 4 shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.