Shrimp + Grits Recipe

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1. 1

   Prepare the grits

   In a medium saucepan, bring 4 cups water and 1 cup milk to a gentle boil. Slowly whisk in 1 cup stone-ground grits and reduce heat to a simmer. Cook, stirring frequently, 20-25 minutes until thick and creamy. Stir in 0.5 teaspoon salt and 1 tablespoon butter, then fold in 1 cup shredded cheddar cheese until melted and smooth.

2. 2

   Season the shrimp

   While the grits cook, pat 1.5 lb shrimp dry. Toss with 0.25 teaspoon paprika, 0.25 teaspoon cayenne, 0.25 teaspoon black pepper, and 0.5 teaspoon salt to evenly coat. Set aside.

3. 3

   Sauté the shrimp

   In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the seasoned shrimp and sauté 2-3 minutes per side until pink and opaque. Transfer the shrimp to a plate.

4. 4

   Make the garlic butter sauce

   In the same skillet, melt 1 tablespoon butter over medium heat. Add 3 minced garlic cloves and sauté about 30 seconds until fragrant. Stir in 2 tablespoons fresh lemon juice and 2 tablespoons chopped parsley. If the pan needs a splash, add a splash of water or stock to loosen the sauce, then simmer 1 minute.

5. 5

   Finish the dish

   Return the shrimp to the pan and toss to coat in the lemon-garlic butter. Taste and adjust seasoning with more salt or pepper if needed.

6. 6

   Serve

   Spoon a generous helping of cheesy grits onto plates and top with the shrimp and sauce. Garnish with extra parsley if desired and serve immediately.