Sunday, April 8, 2012

Lemon-Garlic Shrimp and Grits

HAPPY EASTER!  Nothing says Easter in the south like shrimp and grits, right?

Living it the south, it should come as a surprise that before last night, I have never had grits.  I figured it was about time to change that.  I found the following recipe while surfing the intrawebs- thanks Food Network!  Another plate-licking clean dinner.

Lemon-Garlic Shrimp and Grits

3/4 cup grits (I got mine from Trader Joe's)
1 tsp salt
1 tsp pepper
1/4 cup grated parmesan cheese
2 tbs butter
1 1/4 lbs uncooked shrimp, deveined and no tails
2 cloves garlic, minced
Pinch of cayenne pepper
1/2 tbs lemon juice
2 tbs parsley

Bring 3 cups of water to a boil in a medium saucepan.  Slowly whisk in grits, 1 tsp salt, and  tsp pepper. Reduce the heat, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 1 tbs butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, and cook, tossing, until the shrimp are pink. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce.

Serves 4, 9 points per serving.