Lemon-Garlic Shrimp and Grits

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Instant grits? Really? Made this with regular grits and it was very good. Wouldn't try instant grits because we think the texture is so much different, and the regular kind only take about 10 minutes more.

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Great simple recipe - as is. I will definitely recommend this recipe to others.

I could play with it and add many extras but then it wouldn't exactly be a quick recipe then, would it?

I will make this again in the near future & maybe use some of the suggestions other reviewers suggested.

I almost made spaghetti tonight, Thanks FoodNetwork!

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I like the simplicity of this but I too spiced it up a bit, First Not Instant Grits! Grits that cook in 5 minutes SOOO much better and what's 5 minutes... ?
Chicken stock for cooking the grits and finish with 2-3 tablespoons of heavy cream not butter
and generous amount fresh grated parmesan cheese... creamy
For shrimp I started with cooking two strips of thick bacon and remove from pan
Caramelizing one large sweet onion in bacon drippings then follow the directions but
end with 2 tablespoons (Splash of white wine, lemon juice lemon zest and lots of parsley!
Like the heat but used ground Chipotle chile pepper (just like smoky flavor better than cayenne
crumble bacon over finished plate
Yummy and takes no time... Green Salad, Wine, Happy Family!

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This was a great dish! I added more parm as someone suggested and also cooked grits in chicken broth. I omitted the cayenne and used dried parsley. I am used to sweet grits so this was a nice change. It was a very easy dish and I will definitely be cooking this one again.

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Delicious! We love shrimp and grits! Couple of changes...instead of cooking grits in water, cook the grits in low sodium chicken broth for amazing, rich flavor!

Slice up a sweet onion and carmelize in a little olive oil, a couple of spoonfuls. Once they are browned, remove them and cook the shrimp in the butter and a tablespoon of olive oil. If you don't have a lemon, you can substitute lime juice. Serve the caramelized onion on top of the grits along with the shrimp and 'juice'. Yummy!

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My wife is a shrimp and grits fanatic. I made this for her last night and she was absolutely crazy about this recipe. She said these were the best shrimp and grits she had ever had! This recipe is much lighter (and healthierthan most recipes and is very similar to shrimp scampi served over grits. I did modify a few things and I'll pass those changes along in case you want to try them. First, instead of using water in the grits I used a shrimp stock mades simply by simmering the shrimp shells in water with a little S&P. That added a nice additional flavor to the grits. For the shrimp I used about 1 T of EVOO in addition to the butter for cooking it. This helps keep the butter from burning. I also added some sliced green onions in when I cooked the garlic and shrimp. Finally when I added the lemon juice at the end I also added the zest of 1/2 lemon. This recipe is definitely a keeper.

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Loved the shrimp! The lemon and butter were made for each other - perfect! Based on other reviews, I doubled the sauce and it was just the right amount. This was my first time making grits, and second time eating it. Next time, I would add more parmesan. Perhaps grits is an acquired taste for someone new to it. I'll keep experimenting with grits.

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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!

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loved it. It was a bit salty for my taste. Next time will decrease the amount of salt.

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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!