Lemon garlic shrimp and grits
Lemon garlic shrimp and grits

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, lemon garlic shrimp and grits. One of my favorites. For mine, 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 recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Lemon garlic shrimp and grits is something which I have loved my entire life.

Arrange the shrimp in a single layer on a large baking sheet and dot with the butter mixture. Transfer to a large bowl, making sure to drizzle all the herbed butter from the pan over the top, and toss. Lighten up the Southern staple by using minimal butter and adding plenty of sunny lemon.

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

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

Spoon grits into a serving bowl. We stopped in Charleston, SC and had shrimp grits for the first time.. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated.

Instructions 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.

To serve, spoon the shrimp and sauce over the grits and garnish with scallions. Season the shrimp with salt and pepper and cayenne, if using. Plate the grits in bowls and top with the shrimp and sauce. 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.

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