Shrimp and Grits

Shrimp and Grits with a Lemon and Garlic Sauce

Smooth and creamy grits flavored with parmesan cheese and topped with shrimp in a lemon garlic sauce.

Ingredients:

3-1/2 c. water

3/4 c. old-fashioned grits

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 c. freshly grated parmesan cheese

3 T unsalted butter, divided

1-1/4 lbs. medium shrimp, peeled and deveined

3 garlic cloves, minced

dash of cayenne, optional

1 lemon (juice 1/2 of the lemon and cut the other half into wedges for serving)

2 T parsley, chopped

Directions:

Bring water to a brisk boil over high heat, slowly stir in grits, salt and black pepper. Reduce heat to low; cover. Cook 15 to 20 minutes or until thickened, stirring occasionally. Remove from heat. Stir in parmesan cheese and 1 T of the butter; season with salt and pepper and cover to keep warm.

Rinse shrimp in cold water and pat dry. Season with kosher salt and freshly ground black pepper. Over medium high heat, melt the remaining 2 T butter in a large skillet. Add the seasoned shrimp, chopped garlic and cayenne pepper and cook until the shrimp turn pink, about 3 or 4 minutes. Remove skillet from heat and immediately add 2T water, lemon juice and chopped parsley; stir the shrimp to coat well and season with salt and pepper if necessary.

In four bowls, divide the grits and top with shrimp and sauce. Serve with a lemon wedge.