Another recipe, Shrimp and Grits

I love shrimp.  I love grits.  I love shrimp and grits.  I found this classic Southern recipe from Food Network Magazine and thought I'd try it out.  It looked really good in the picture and the ingredients sounded great.   It reminded me of warm weather and I was craving seafood.  I thought it turned out pretty good!  My husband isn't a huge fan of grits but I was hoping to win him over with this dish.  Here are some pics that I took.  *Sorry for the quality, they were taken from my phone.

All of the ingredients except the shrimp that were in a separate bowl.

These are the grits that I used.  They can be found at Whole Foods.

Getting the grits to the right consistency.

Sautéing the shrimp.

I even plated the meal according the the directions!

Close up of the yumminess.

So, here's the recipe!

Ingredients

• 3/4 cup instant grits (and believe me this will be plenty!)
• Kosher salt and freshly ground black pepper
• 1/4 cup grated parmesan cheese
• 3 tablespoons unsalted butter
• 1 pound or so of medium shrimp, peeled and deveined, tails intact
• 2 large cloves garlic, minced
• Pinch of cayenne pepper (this is optional but I included it because I like spice!)
• Juice of 1/2 lemon, plus wedges for serving
• 2 tablespoons roughly chopped fresh parsley

Directions

Bring 3 cups of water to a boil in a medium saucepan over high heat, then cover  it. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan cheese and 1 tbs butter. Cover and remove from the heat.  Season with salt and pepper. 

Next, season the shrimp with salt and pepper (a light shake or two). Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne and cook until the shrimp are pink, 3 to 4 minutes. 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.

Serve however you would like.  The recipe says to serve in a shallow bowl but a plate worked fine for us.  Enjoy!

**If you happen to make this, let me know how it turns out for you!**