Description
A Southern-inspired dish featuring succulent shrimp sautéed in a rich lemon butter garlic sauce, served over creamy, cheesy grits. Perfect for brunch or 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
- 1/2 tsp red pepper flakes
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 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 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 for 20-25 minutes, stirring occasionally, until thickened.
- 2. Finish the grits: Stir in heavy cream, cheddar cheese, and butter. Season with salt. 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 and set aside.
- 4. Make the sauce: In the same skillet, melt remaining butter. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant. Stir in lemon juice and zest.
- 5. Combine: Return shrimp to the skillet, toss in the sauce. Sprinkle with parsley and season with salt and pepper.
- 6. Serve: Spoon creamy grits into bowls and top with lemon butter garlic shrimp. Garnish with extra parsley if desired.
Notes
For extra richness, substitute half the water with milk when cooking grits. Adjust red pepper flakes for preferred spice level. Freshly squeezed lemon juice is highly recommended.