Lemon garlic shrimp and grits
Lemon garlic shrimp and grits

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lemon garlic shrimp and grits. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Meanwhile, season the shrimp with salt and pepper. Add the shrimp, garlic and cayenne, if using, and cook, tossing. Divide the grits among shallow bowls and top with the shrimp and sauce.

Lemon garlic shrimp and grits is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Lemon garlic shrimp and grits is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have lemon garlic shrimp and grits using 9 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Lemon garlic shrimp and grits:
  1. Take 3/4 cup instant grits
  2. Take kosher salt
  3. Take freshly ground black pepper
  4. Get 3 tablespoon unsalted butter
  5. Take 0.57 kg [570g] peeled, removed poo, medium shrimp
  6. Make ready 2 large minced clove garlic
  7. Make ready 1/2 juice of lemon
  8. Get 2 tablespoon chopped fresh parsley
  9. Prepare pepper [ optional ]

To serve, spoon the shrimp and sauce over the grits and garnish with scallions. Garlic and the fresh taste of lemon flavor these easy shrimp served over bowls of hot cooked grits. By Matt; Ginger's Shrimp and Grits. Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.

Steps to make Lemon garlic shrimp and grits:
  1. Bring 3 cups of water to a boil in a medium saucepan over high heat, covered
  2. Uncover and slowly whisk in the grits, add 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Reduce the heat to medium low and cook the grits mixture, stirring occasionally, until thickened, about 5 minutes.
  4. Stir in the parmesan and add 1 tablespoon butter into the grits mixture
  5. Remove from the heat and season with salt and pepper.
  6. Cover mixture to keep warm.
  7. Meanwhile, season the shrimp with salt and pepper.
  8. Melt the remaining 2 of tablespoons butter in a large skillet over medium-high heat.
  9. Add the shrimp and garlic, and cook, tossing, until the shrimp are pink, for about 3 to 4 minutes.
  10. Remove from the heat and add 2 tablespoons water and the lemon juice and parsley
  11. Stir to coat the shrimp with the sauce (grits mixture) and season with salt and pepper.
  12. Divide the grits among shallow bowls and top with the shrimp and sauce.
  13. Serve with lemon wedges.

The grits are enriched with butter and Parmesan cheese, while the shrimp are pan-seared and tossed with a scampi-style sauce of lemon and garlic. The flavours are fresh and lively, but the finished dish still has that hearty stick-to-your ribs quality that I expect from a proper shrimp and grits. Divide the grits among shallow bowls and top with the shrimp and sauce. Divide the grits among shallow bowls and top with the shrimp and sauce. Meanwhile, melt remaining butter in a large skillet over medium high heat.

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