ROTD: Lemon-Garlic Shrimp & Grits

There is nothing more right than a bowl of Shrimp & Grits, especially when they have been cooked to perfection. The hints of lemon and garlic combined with the fresh shrimp and dash of cayenne pull this dish together better than a pair of new shoestrings.

Enjoy this with a cold beer, a Rum & Pepsi or some Barefoot Moscato (Cheap and fully effective.)

(click Read More for the entire recipe)

 

Ingredients

¾ cup instant grits

Kosher salt and freshly ground black pepper

¼ cup grated parmesan cheese

3 TBS unsalted butter

1 ¼ lbs medium shrimp, peeled and deveined, tails intact

2 large cloves garlic, minced

Pinch of cayenne pepper

Juice of ½ lemon, plus wedges for serving

2 TBS 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 and libations.