Garlicky Shrimp and Parmesan Grits

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.

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10 Responses to “Garlicky Shrimp and Parmesan Grits”

  1. January 25, 2012 at 1:32 am #

    Wow – does this every look delicious! Sadly, I’m allergic to shrimp, but the Southern girl in me is craving some good ol’ shrimp and grits!

  2. January 24, 2012 at 7:46 pm #

    Oh wow… these certainly do look yum! I love shrimp and grits and this is such a delicious looking twist! Definitely bookmarking these… hope to try it soon!!

  3. January 24, 2012 at 7:40 pm #

    Mmmm…I love shrimp and grits! I can’t wait to give this one a try! 😀

  4. January 24, 2012 at 7:18 pm #

    You had me at Garlicky…

  5. January 24, 2012 at 7:14 pm #

    What a gorgeous dish, Lacy! So yummy and garlicky….just the way I like my shrimp….mmmmmmm.

  6. January 24, 2012 at 6:21 pm #

    Oh my heaven! Can I please come over for dinner?

  7. January 24, 2012 at 3:31 pm #

    The seasoning all around the outer edge of the grits and the color of that shrimp does tell me I need to try this. Also, it looks fairly simple and quick to make. Simple as well as delicious-just the way I like dinner to be sometimes. Well done Lacy!

  8. January 24, 2012 at 11:25 am #

    Yum, Lacy. Jim and I love shrimp and grits. Can’t wait to try this!

    • Lacy DeVeney
      January 24, 2012 at 11:41 am #

      Hey Rebecca! I hope you guys like this dish, we found it to be extremely tasty (and exceptionally easy to make!). Hope all is well with you both!

  9. January 24, 2012 at 10:38 am #

    Oh YUM! One of my favorite meals! These look absolutely delicious!