Shrimp and Grits with Garlic Butter Sauce

• 1 1/2 cups stone-ground grits
• 6 cups water
• 1 teaspoon salt
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Juice of 1 lemon
• 1/2 cup grated Parmesan cheese (optional)

Steps

1. 1 Bring water and 1 teaspoon salt to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, and cook, stirring occasionally, for 15-20 minutes until creamy.
2. 2 While grits cook, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque.
3. 3 Remove shrimp from skillet and set aside. In the same skillet, sauté minced garlic until fragrant, about 30 seconds.
4. 4 Reduce heat to medium and add butter to the skillet. Once melted, stir in black pepper, cayenne pepper, and lemon juice.
5. 5 Stir in cooked shrimp and chopped parsley into the garlic butter sauce. Cook for an additional 2 minutes to heat through.
6. 6 Serve shrimp over creamy grits, sprinkle with Parmesan cheese if desired, and enjoy immediately.

Equipment

• Medium saucepan
• Large skillet
• Whisk
• Cutting board and knife

Variations

• Add diced tomatoes or bell peppers to the shrimp for extra veggies.
• For a smoky twist, use smoked paprika in the grits or shrimp sauce.

Substitutions

• Substitute shrimp with scallops or chicken for a different protein.
• Use milk instead of water for creamier grits.

Pairings

• Cornbread on the side for a Southern treat.
• A wedge of key lime pie for dessert.

Nutrition

Tips

• For extra flavor, toast the grits in a dry pan for a couple of minutes before cooking.
• If you prefer a richer dish, substitute half-and-half for some of the cooking water in the grits.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to loosen.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or broth.

Serving Suggestions

• Serve with a side of sautéed greens or a fresh arugula salad.
• A glass of crisp Chardonnay pairs beautifully with this dish.

FAQ