Shrimp and Grits

Shrimp and Grits

shrimp and gritsThis is a fast, easy, delectable dish. I will sometimes puree roasted red or green peppers in the food processor or blender and drizzle over the dish as a finishing touch.

  • 3/4 cup instant grits
  • 1/3 cup grated parmesan cheese
  • 4 tbs butter
  • 1lb medium shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • ½  tsp cayenne pepper (optional)
  • 1 tsp Cajun seasoning mix
  • 2 tbs chopped fresh parsley
  • Juice of 1/2 lemon, plus wedges for serving
  • Salt and pepper to taste

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 stir, until thickened, about 5 minutes. Stir in the parmesan, Cajun seasoning mix and 2 tablespoons 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 optional cayenne 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. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

 

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