Description
A creamy, tangy, and savory Southern-inspired dish featuring succulent shrimp sautéed in a lemon butter garlic sauce, served over a bed of rich and cheesy grits. Perfect for brunch or a comforting dinner.
Ingredients
Scale
For the Crust:
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lemon, juiced and zested
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1/2 cup heavy cream
- 1/2 cup sharp cheddar cheese, shredded
- 2 tbsp unsalted butter
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- 1. Prepare the grits: In a medium saucepan, bring water or chicken broth to a boil. Slowly whisk in the grits and reduce heat to low. Simmer, stirring occasionally, for 20-25 minutes until thick and creamy.
- 2. Finish the grits: Stir in heavy cream, cheddar cheese, and butter. Season with salt and pepper. Cover and keep warm.
- 3. Cook the shrimp: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink. Remove shrimp and set aside.
- 4. Make the sauce: In the same skillet, melt remaining butter. Add garlic, lemon zest, and red pepper flakes. Sauté for 30 seconds until fragrant.
- 5. Combine: Return shrimp to the skillet. Add lemon juice and toss to coat. Cook for another minute. Garnish with parsley.
- 6. Serve: Spoon grits into bowls and top with shrimp and sauce. Enjoy immediately.
Notes
For extra richness, substitute half the water with milk when cooking the grits. Adjust red pepper flakes for desired spice level. Freshly grated cheese melts better than pre-shredded.