Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2-4 servings
- 3/4 cup quick grits
- 3 cups of water
- Kosher salt and freshly ground black pepper
- 1/2 cup grated aged parmesan cheese
- 4 tablespoons unsalted butter
- 1 pounds frozen medium shrimp, peeled, deveined and tail off
- 2 large cloves garlic, minced
- Pinch of paprika
- Juice of 1/2 lemon, plus wedges for serving
- 1 tablespoons dried or 2 tablespoons fresh parsley
Step 1. Unthaw the shrimp by placing in a colander under cold running water for about 8-10 minutes (mix occasionally).
Step 2. Bring 3 cups of water to a boil in a medium saucepan over high heat. Whisk in the grits once the water is boiling. Add salt and pepper to the grits, reduce the heat to low and cook for about 5 minutes. Make sure to stir occasionally to keep the grits from lumping and to ensure they cook evenly. Take off of the heat and stir in 1/2 cup of parmesan and 2 tablespoons of butter. It helps if you slice the butter into smaller chunks before putting into your grits. Cover to keep warm.
Step 3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp, garlic, paprika, salt and pepper. Mix together and cook until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add the lemon juice and parsley and mix together; if there is not enough liquid to make a sauce to coat the shrimp, add 1 tablespoons of water (keep adding in 1 tablespoon increments until there is enough sauce).
Step 4. Scoop the grits into a bowl and top with shrimp and a scoop of the sauce. Serve with lemon wedges and additional parsley.
- We love Quaker grits. They provide a lovely texture.
- Buy a block of aged Parmesan cheese and grate yourself for the best flavor.