Photo: Lemon-Garlic Shrimp and Grits Recipe
Ingredients
- 3/4 cup instant grits
- Kosher salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese
- 3 tablespoons unsalted butter
- 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
- 2 large cloves garlic, minced
- Pinch of cayenne pepper (optional)
- Juice of 1/2 lemon, plus wedges for serving
- 2 tablespoons roughly chopped fresh parsley
Directions
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 the heat and season with salt and pepper. 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 the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
Serves: 4
Calories: 367
Total Fat: 12 grams
Saturated Fat: 7 grams
Protein: 34 grams
Total carbohydrates: 26 grams
Sugar: 0 grams
Fiber: 1 gram
Cholesterol: 309 milligrams
Sodium: 904 milligrams
Photograph by Antonis Achilleos
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By The Happy Vulcan
New Berlin, WI
on February 06, 2012
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Quick, very easy to prepare. I loved the hint of Parmesan in the grits - made them very savory and delicious. I did not add more salt after the grits were done cooking as the recipe instructs, as the teaspoon of salt plus the cheese made them salty enough. I lightly salted the shrimp and did not add salt at the end, so everything turned out wonderfully. My boyfriend said he didn't taste much lemon in it, but I think that's because he did not get as much of the sauce in his bowl as compared to mine. This is a keeper of a recipe and a great twist on a classic Low Country dish!
By sunflower1160
tyler tx
on January 29, 2012
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loved it. It was a bit salty for my taste. Next time will decrease the amount of salt.
By kgattuccio_12836696
Lincoln, CA
on January 29, 2012
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loved the dish, but be careful how many times it calls to season the shrimp with salt and pepper... you dont need much more than the original tsp and 1/2 tsp. season the shrimp lightly and possibly double the "sauce" for the shrimp... wonderful dish, but can have a kick!!!! will make again and again with less pepper if using the cayenne!
Read all 129 reviews