Thursday, December 30, 2010

Lemon-Garlic Shrimp and Grits

Grits, butter, garlic, and shrimp all in one dish - be still my heart. This is an easy 20 minute meal from the December Food Network Magazine.

I liked it a lot - Jason thought it was too peppery, but that would be my fault, not the recipe. It has a hint of lemon though you could taste and add more if you liked (or just squeeze the lemon over top).

Lemon-Garlic Shrimp and Grits
3/4 cup instant grits
Kosher salt and fresh ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pound medium shrimp, peeled and deveined, tails intact (I just used a pound)
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

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