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 a comforting dinner.
Ingredients
Scale
For the Crust:
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tbsp chopped fresh parsley
- 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 shredded sharp cheddar cheese
- 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 or until thickened.
- 2. Finish the Grits: Stir in heavy cream, cheddar cheese, butter, and salt. Cover and keep warm.
- 3. Cook the Shrimp: In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- 4. Add Shrimp: Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
- 5. Deglaze: Pour in lemon juice and chicken broth, scraping up any browned bits. Simmer for 1-2 minutes until slightly reduced.
- 6. Garnish: Stir in parsley and season with salt and black pepper.
- 7. Serve: Spoon creamy grits into bowls and top with shrimp and lemon butter sauce.
Notes
For extra richness, substitute half the water with whole milk for the grits. Adjust red pepper flakes for preferred spice level. Freshly squeezed lemon juice is recommended for the best flavor.