Lemon Garlic Shrimp and Grits

Yield: 4 servings
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  • 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
  • 2 large cloves garlic, minced
  • pinch of cayenne pepper, optional
  • juice of 1/2 lemon, plus wedges for serving
  • 2 Tbsp roughly chopped fresh parsley


  1. 1. Bring 3 cups of water to a boil over high heat, uncovered. Uncover and slowly whisk in the grits, 1 tsp salt and 1/2 tsp pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 min. Stir in the parmesan and 1 Tbsp butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
  2. 2. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 Tbsp butter in a large skilled over medium-high heat. Add the shrimp, garlic and cayenne, and cook, tossing, until the shrimp are pink, 3-4 min. Remove from heat and add 2 Tbsp water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
  3. 3. Divide the grits and top with shrimp and sauce. Serve with lemon wedges
April 2011

This recipe is a personal recipe added by lkdiaz and has not been tested or endorsed by MyRecipes.

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