Wednesday, April 7, 2021

LEMON-PARM SHRIMP & GRITS

 I have previously posted 4 different shrimp with grits recipes...Smoky Garlic Shrimp & Creamy Gouda Grits, Traditional North Carolina Shrimp & Grits, Shrimp & Grits with Gruyere Cheese, Bacon, & Mushrooms, and finally my sister's recipe for Dotti's Virginia-Style Shrimp & Grits.  This recipe is quick and simple for weeknight meals and it serves only 2.


3 cups chicken stock or water
1 cup stone ground yellow or white grits (not instant)
3 T unsalted butter, divided
Sea salt and fine ground black pepper
½ grated Parmigiano-Reggiano cheese
1 lb large shrimp, peeled and deveined
1 large clove garlic, minced or pressed
Pinch of red pepper flakes (optional)
Juice of ½ lemon
1 T finely chopped Italian parsley
Lemon wedges, for serving

In a medium saucepan, bring the chicken stock or water to a boil.
Slowly whisk in the grits and season to taste with salt and pepper.
Reduce heat to the lowest setting, cover and slowly simmer, about 20 minutes, stirring frequently.
Stir in 2 tablespoons of the butter and the Parmigiano cheese.  Cover and keep warm while cooking shrimp.

Season the shrimp with salt and pepper.
In a large skillet, melt the one tablespoon of butter over medium-high heat.
Add the shrimp and sauté for 2 minutes.
Add the garlic and red pepper flakes and cook another 2 minutes.
Remove from heat and add the lemon juice and season to taste with salt and pepper.

Divide the grits between two warm shallow bowls.
Top with the shrimp and sauce.
Sprinkle on the parsley and add some lemon wedges.
Serve immediately.

Serves 2

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