Lemon-Garlic Shrimp and Grits
New and Tasty way to comfort a True Southerner’s Stomach!
About this Recipe
Shrimp and Grits are a staple of the American South East. I have developed an amazing Lemon-Garlic Shrimp and Grits sure to satisfy any Southerner.
The history of this dish resulted from a client that had requested a home-cooked dinner from his home state of Louisiana. His only requirement was that it had to have a bunch of taste and was comfort food. I mean really, the south is perfect for this. He loved it, and I confident you will too.
For the Grits
- 3 cups of water
- 3/4 cup grits
- 1/2 teaspoon kosher salt
- fresh ground black pepper
- 1 tablespoon butter
- 1/4 cup half and half cream
- 1/4 cup Parmesan cheese
For the Shrimp
- 1 1/2 pound shrimp, peeled, deveined
- 2 tablespoons butter
- 2 large garlic cloves, finely chopped
- 1/8 teaspoon cayenne pepper, or to taste, depending on how spicy you like things
- 2 tablespoons water
- Juice of half of a lemon, plus wedges for service
- 2 tablespoons parsley, chopped
Step 1
In a medium saucepan, over medium-high heat bring 3 cups of water to the boil. Uncover and whisk slowly in the grits, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce the heat to a medium-low and cook, stirring occasionally, until thickened, about 5 minutes.
Step 2
Stir in the Parmesan and 1 tablespoon butter.
Step 3
Remove from the heat and season with salt and pepper. Cover and keep warm.
Step 4
Season the shrimp with salt and pepper.
Step 5
Melt the remaining 2 tablespoons of butter in a large cast-iron skillet over medium-high heat. Add the shrimp, garlic, and cayenne and cook, toss, until the shrimp turn pink, about 4 minutes.
Step 6
Remove from the heat and add 2 tablespoons of water, the lemon juice, and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
Step 7
Divide the grits and place in bowls and top with the shrimp and their sauce. Serve with lemon wedges.
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