- 4 cups water
- 1 cup stone-ground grits
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 pound uncooked medium shrimp - peeled and deveined, tails left intact
- 2 tablespoons unsalted butter
- 2 large cloves garlic, minced
- 1 pinch cayenne pepper (optional)
- 2 tablespoons water
- 1/2 lemon, juiced
- 2 tablespoons coarsely chopped fresh parsley
- 1/2 lemon, cut into wedges
- Bring 4 cups water to a boil in a saucepan and slowly whisk in grits, followed by salt and black pepper. Reduce heat to low and simmer the grits until tender and thickened, about 30 minutes.
- Stir 1 tablespoon unsalted butter into grits, season with more salt and black pepper if needed, and remove from heat. Cover pan and keep grits warm.
- Sprinkle shrimp with salt and black pepper. Melt 2 tablespoons unsalted butter in a skillet over medium-high heat; cook and stir shrimp, garlic, and cayenne pepper until shrimp are pink and no longer translucent inside, 3 to 4 minutes.
- Stir 2 tablespoons water into shrimp and mix in lemon juice and parsley. Sprinkle with more salt and pepper if desired.
- Portion cooked grits into serving bowls and top with shrimp and sauce; serve with lemon wedges.
04/20/2018
recipepes.com
Lemon-Garlic Shrimp and Grits, recipe
PT15M
PT1H
5
455 calories
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