Lemon-Garlic Shrimp and Grits

» Lemon-Garlic Shrimp and Grits
Lemon-Garlic Shrimp and Grits


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


Take 3 cups water in order to a boil in a medium saucepan in high heat, covered. Uncover and slowly whisk in the grits,  1/2 teaspoon pepper and 1 teaspoon salt  . Minimize the heat to medium low then cook, moving occasionally, until thickened, until 5 minutes. Move in the parmesan and 1 tablespoon butter. After we take from heat then season with salt and pepper. Cover to keep warm.

In the same time , mix the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large frying pan over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Take from the heat and add 2 tablespoons water, the lemon juice and parsley; move to coat the shrimp with the sauce and season with salt and pepper.Serve.

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