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
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tbsp 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, stirring occasionally, for 20-25 minutes until thickened.
- 2. Stir in heavy cream, cheddar cheese, and butter. Season with salt. Cover and keep warm.
- 3. Cook the shrimp: Heat olive oil and 2 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. In the same skillet, melt remaining butter. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- 5. Pour in lemon juice and chicken broth, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
- 6. Return shrimp to the skillet, tossing to coat in the sauce. Sprinkle with parsley and season with salt and black pepper.
- 7. Serve shrimp and sauce over warm grits. Garnish with extra parsley if desired.
Notes
For extra richness, substitute half the water with milk when cooking grits. Adjust red pepper flakes for desired spice level. Fresh lemon zest can be added for more citrus flavor.