Top Ten Post #4: Shrimp and Grits

Somehow Pat and I decided to try shrimp and grits for our weekly shrimp night a couple of years ago.  I have no idea how we decided on this because our only grits experience was with a lot of butter from the Waffle House...

Anyway, this recipe is one of our more regular recipes and it definitely is in our top ten!  We made it this week for dinner and Pat asked, "Have you blogged about this?"  Good thing he asked.  We make it so much I would have never thought to.

Our favorite recipe comes from the Food Network.  Check out their set and see the high rankings for this dish- Lemon-Garlic Shrimp and Grits.

This is one of those recipes that we don't ever look at to prepare anymore.  I cook the shrimp and Pat cooks the grits.  The first few times we made this, we followed the recipe exactly.  It is now adapted to be our favorite. Here's what we do based off of the Food Network's recipe.

This recipe is for two!

Ingredients:
2 C. of water
1/2 C. 5-minute grits (not instant like their recipe says)
Salt and Pepper sprinkled in to your liking
1 Tbl.  butter, unsalted
1/2 C. grated Parmesan cheese

1/2 lb. of shrimp, peeled and deveined
1 Tbl. minced garlic
Salt and pepper to season shrimp
1 Tbl. of butter
1 lemon, juiced

Bring water to a boil.  Whisk in the grits, until the grits thickens (when the grits stick to the whisk).  Next add the butter, salt, and pepper. Once the butter is melted, add the Parmesan cheese and whisk until melted in.








While the grits is cooking, melt the butter over medium heat.  Add in the garlic and let it cook for 1 minute.  Meanwhile, pat the shrimp dry with a paper towel and coat both sides with salt and pepper.  Add the shrimp and cook about 3 per side.  Once the shrimp is cooked through, chop the shrimp into bite sized pieces and squeeze in the lemon juice.



Scoop grits into bowls and top with the shrimp and lemon/ butter sauce.  Enjoy!