Yield: 4 servings
Ingredients
* 3/4 cup instant grits
* Kosher salt and freshly ground black pepper
* 1/4 cup grated parmesan cheese
* 3 tablespoons unsalted butter
* 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
* 2 large cloves garlic, minced
* Pinch of cayenne pepper (optional)
* Juice of 1/2 lemon, plus wedges for serving
* 2 tablespoons fresh parsley, roughly chopped
Directions
Bring 3 cups of water to boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stir 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 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne (optional) and cook, toss until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, lemon juice and parsley, stir to coat the shrimp with the sauce and then season with salt and pepper.
Divide the grits among 4 shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
