The Modern Chef: Lemon Garlic Shrimp and Grits

September 9, 2015  |  

Photograph by Antonis Achilleos

We’re not sure if there has ever been a better combination or comfort food meal. Your everyday shrimp and grits gets and makeover with the addition of cayenne pepper, lemon and garlic. This recipe is great for a family dinner, but can also be an addition to any girl’s brunch or lunch. What’s even better is that you’ll only spend 30 minutes from prep to serving. Whether you’re entertaining or just in need of a great meal for yourself and your family, this lemon garlic shrimp and grits recipe from the Food Network.com is sure to please.

Tip: If you’ve got a younger, picky eater, cook a few shrimp for them separately without the garlic and cayenne pepper. Cut into bite-sized pieces. If your child is anything like mine, they also prefer the grits served on the side, not together with the shrimp.

 

Ingredients
3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley

Directions
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 cook, stirring occasionally, until thickened, about 5 minutes.

Stir in the parmesan and 1 tablespoon 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 cayenne, if using, 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 and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

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