Lemony Shrimp and Cheesy Grits originally published on Food and Fond Memories on June 10, 2011 by sandyaxelrod Leave a Comment (Edit)
Lemony Shrimp and Cheesy Grits
Lemony Shrimp and Cheesy Grits
First Sauté the Shrimp
Shrimp in lemony sauce with Parsley
Last night I finally decided to try something I have never made or even tasted for that matter. Shrimp and Grits is a very popular item on menus in the south. I have been tempted many times to order it but would always change my mind when our server asked what I was having. And Steve would always make an icky face whenever I suggested making it for dinner. But last night I was resolute in my choice of entrees at home for dinner. Lately I have been going through all of my issues of Food Network Magazine and tearing out items of importance to me so that I can discard the magazine. I had gotten very far behind in doing this because I was so engrossed in reading and cooking my way through all 10 of Bobby Flay’s amazing cookbooks. Knowing that I will have to scale down my collection of over 300 cookbooks and every single issue of Bon Appetit since November of 1978 because there won’t be enough room for all of it on an RV I have begun to weed out what I can live without. In doing so I have come across many recipes that I have been meaning to try such as the Shrimp and Grits one from the December 2010 Food Network Magazine. It was under the heading Weekday Meals so I figured it would be pretty easy and quick to prepare. Steve made his usual Grits face but I asked him to trust me because I was certain that my ability to “taste” a recipe with my mind wouldn’t fail me. To go with our dinner I made an herb salad tossed with a Sherry Vinaigrette. The entree was just as easy and quick to make as promised and counting the salad the entire meal took under thirty minutes. Steve patiently waited while I took my plated pictures commenting that it looked gorgeous and smelled great. And then we dug in and there was silence because it was so good that neither of us wanted to stop eating long enough to talk. Finally I looked over at Steve’s plate and he had only a forkful of cheesy grits left on it and four shrimp. He grinned at me and said “I guess I LIKE grits!”
Print
Lemony Shrimp and Cheesy Grits
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
3 cups water
3/4 cup instant grits
Kosher salt
freshly ground black pepper
3 tablespoons unsalted butter, divided
1/2 cup freshly grated parmesano reggiano
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
4 cloves garlic, minced
a pinch of chili de arbol
juice of 1 lemon plus wedges for serving
2 tablespoons of roughly chopped fresh flat leaf parsley
Instructions
1. 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 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 if necessary. (I didn’t think it needed any additional seasoning) Cover to keep warm.
2. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp, garlic and chile de arbol and cook, tossing until 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 with the sauce.
3. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Sautéing
- Cuisine: Southern
Trackbacks/Pingbacks