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
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 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:
- Prepare the Grits:
- 1. In a medium saucepan, bring water or chicken broth to a boil.
- 2. Slowly whisk in the grits and reduce heat to low. Simmer for 20-25 minutes, stirring occasionally, until thickened.
- 3. Stir in heavy cream, cheddar cheese, and butter. Season with salt and pepper. Keep warm.
- Cook the Shrimp:
- 1. In a large skillet, melt butter over medium heat.
- 2. Add minced garlic and sauté for 30 seconds until fragrant.
- 3. Add shrimp, lemon juice, lemon zest, and red pepper flakes. Cook for 2-3 minutes per side until shrimp turn pink.
- 4. Season with salt and black pepper. Garnish with fresh parsley.
- Serve:
- 1. Spoon creamy grits into bowls and top with lemon butter garlic shrimp.
- 2. Drizzle with extra sauce from the skillet 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 juice is highly recommended for the best flavor.