Lemon-Garlic Shrimp Grits
cups of water
cup of stone-ground grits
teaspoon of salt
teaspoon of freshly ground black pepper
tablespoon of unsalted butter
pound of uncooked medium shrimp – deveined and peeled, tails must be intact
tablespoons of unsalted butter
large cloves of garlic (minced)
pinch of cayenne pepper (optional)
tablespoons of water
tablespoons of fresh parsley, coarsely chopped
How to Make Lemon-Garlic Shrimp Grits
- In a large saucepan, pour in 4 cups of water and bring it to a boil on high heat. Slowly, whisk in the grits, salt, and black pepper. Reduce the heat to low and let the grits simmer until they are soft and thickened, this takes around 30 minutes.
- Mix in 1 tablespoon of unsalted butter to the grits, and season with additional salt and black pepper, if need be, and take it off the heat. Place a lid on the pan so the grits stay warm.
- Season the shrimp with salt and black pepper.
- In a large skillet, on medium high heat, melt 2 tablespoons of unsalted butter. Once it has heated, add the shrimp, garlic, and cayenne pepper. Cook this until the shrimp has lost their pink shade and are not translucent on the inside, this takes 3 to 4 minutes.
- Add 2 tablespoons of water to the shrimp, and add the lemon juice and parsley. Taste, and adjust flavor by adding more salt and pepper, if needed.
- Portion the cooked grits into serving bowls, top with the shrimp and sauce. Serve with lemon wedges on the side.
- Originally, grits were known as a type of porridge made with corn maize.
- In Old English, grits means coarse meal.
Shrimp and grits originate from southern United States.