I just want to start this post off with a big ole’ YUM! I wasn’t sure how this dish was going to come out. Grits are easily ruined and if the shrimp weren’t seasoned properly this could have been a dull dish. Luckily it was anything but!
The grits were smooth and had a delicious, creamy balance of Parmesan. The shrimp were juicy and tender, packed with flavor from the chili powder, lemon, & buttery garlic sauce. Handsome man said they were the best shrimp he’s ever had! Now that’s a nice compliment.
The dish came together so quickly I was a bit skeptical, but if I could make more dinners that fast with that great of an outcome I’d be one happy (ktichen) camper. This is definitely getting added to the “regulars” pile.
Before I forget I cut down ingredients to yield just 2 servings. So if you’re planning to feed several mouths you’ll needed to do some multiplication! It’s also a lower calorie dish, could have fooled me. 😉
Garlicky Shrimp & Parmesan Grits
adapted from Food Network
For the grits:
1/3 cup + 1 tablespoon instant grits
3 tablespoons Parmesan cheese
1 tablespoon butter
1 teaspoon salt
1/8 teaspoon ground black pepper
For the shrimp:
2 tablespoons butter
1/2 lb shrimp (about 10 shrimp), peeled & deveined, tales intact
2 large garlic cloves, sliced thin
1/4 teaspoon chili powder
juice of 1/4 lemon, plus wedges for serving
1 tablespoon roughly chopped parsley
Bring 1 1/2 cups water to a boil in a medium saucepan over medium heat. Slowly whisk in the grits. Add 1 teaspoon salt and 1/8 teaspoon pepper.
Reduce the heat to low and cook, stirring occasionally until thickened. Stir in the parmesan cheese & 1 tablespoon butter. Remove from heat, season with additional salt & pepper if necessary.
In the meantime, season the shrimp well with salt & pepper. Melt 2 tablespoons butter in a saute pan over medium-high heat. Add the shrimp, sliced garlic & chili powder. Cook until shrimp are pink, about 3-4 minutes. Add 1 tablespoon water, lemon juice & parsley. Stir to coat the shrimp. Remove from heat, taste and adjust seasoning to your liking.
Divide the grits among two bowls, top with shrimp & sauce.