Wednesday, May 14, 2014
Tuesday, May 13, 2014
I know it has been a while... call me lazy! I still want to have an account where I post my favorite recipes so I can use and maybe you can too. I cannot promise amazing pictures but I can say that the recipes I will post will be delicious:)
Lemon-Garlic Shrimp and Grits
3/4 cup grits - (you can use instant but I much prefer slow cooking grits)
Salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 TBS unsalted butter
1.5 lb medium shrimp, peeled, deveined, and tails off
2 garlic cloves, minced
pinch of cayenne pepper
1 lemon - juiced
zest of 1 lemon
1 lemon, wedges cut for serving
2 TBS roughly chopped fresh parsley
a splash of half and half
Bring 3 cups of water to a boil in a saucepan over high heat. Slowly whisk in the grits, 1 tsp salt and 1/2 tsp pepper. Bring to a boil and then reduce to a simmer and continue to cook, about 20-30 minutes. Note - follow the directions on your specific grit package for cooking for best results. If your grits become too thick, simply add a couple splashes of half and half to the grits. This will make them creamier! When there is about 5 minutes left of cooking, stir in the parmesan and 1 TBS butter. Remove from the heat and season as needed with salt and pepper to taste. Cover to keep grits warm.
While the grits are cooking, this is when I peel the shrimp and get them ready for cooking. When shrimp are peeled, season with salt and pepper. I also added a little seasoning of lemon pepper. When ready, melt 2 TBS butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne. Cook 3-4 minutes, tossing until the shrimp are pink. Remove the shrimp and set aside.
Remove the skillet from the heat and add 2 TBS water, lemon juice, lemon zest, and parsley. At this point you may need to add about 1 more TBS of butter to help thicken your sauce - totally optional. When sauce tastes right, place the shrimp back in the skillet and toss.
To serve: Place grits on bottom and shrimp/sauce mixture on top. Garnish with a touch more parsley and lemon wedges
This recipe was found and slightly adapted from Food Network. And, there is a good picture there! Win Win for me:)