Shrimp & Parmesan Grits
From DetroitTokyo 12 years ago
- 15min to make
- Serves 4
A delectable meal that comes together quickly. Garlicky, lemony shrimp & creamy, cheesy grits are a perfect combo.
Ingredients
- 3/4 cup instant grits shopping list
- 3 cups chicken stock + 2 tbsp (or vegetable or seafood stock) shopping list
- 1/4 cup parmesan cheese, grated plus more for garnish shopping list
- 3 tbsp butter shopping list
- 1 1/4 pounds medium shrimp, peeled & deveined (I removed the tails) shopping list
- 3 garlic cloves, minced shopping list
- 1 shallot, minced shopping list
- pinch of cayenne pepper (optional) shopping list
- sea salt & black pepper, freshly ground shopping list
- juice from 1/2 large lemon & wedges for serving shopping list
- 2 tbsp parsley, roughly chopped plus more for garnish shopping list
How to make it
- Bring stock to a boil. Slowly whisk in the grits. Reduce heat to medium low and cook, stirring occasionally until thickened, about 5 minutes. Stir in the Parmesan and 1 tbsp butter. Remove from heat and season with black pepper.
- Meanwhile, melt the remaining butter in a large skillet over medium heat. Add the shrimp, garlic, shallots, and cayenne (if using). Season shrimp with salt and pepper. Toss and cook until shrimp are pink, about 3 minutes. Remove from heat and add 2 tbsp stock, lemon juice, and parsley. Toss to coat shrimp with sauce.
- Divide grits among shallow bowls and top with shrimp and sauce. Serve with lemon wedges and garnish with Parmesan and parsley.
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