Lemon garlic shrimp and grits
Lemon garlic shrimp and grits

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lemon garlic shrimp and grits. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Lemon garlic shrimp and grits is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Lemon garlic shrimp and grits is something which I have loved my whole life. They are fine and they look fantastic.

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.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook lemon garlic shrimp and grits using 9 ingredients and 13 steps. Here is how you can achieve that.

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

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. Stir in the hot stock and add hot sauce to taste.

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.

Return the shrimp to the skillet with any juices that have accumulated. To serve, spoon the shrimp and sauce over the grits and garnish with scallions. 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.

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