Shrimp and Grits
- 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.