Description
A delicious and comforting Southern classic, Lemon Garlic Shrimp & Grits combines creamy, cheesy grits with succulent shrimp sautéed in garlic, butter, and fresh lemon juice. Perfect for a quick weeknight meal or a special brunch.
Ingredients
Units
Scale
Grits
- 2 cups chicken broth
- 1/2 cup Quick Grits Quaker Original
- 2 Tbsp butter
- 1 cup shredded parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
Shrimp
- 3 Tbsp butter
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 1 lb shrimp
- 1 lemon, juiced
- 2 Tbsp fresh parsley or 1 Tbsp dried parsley
- Salt and pepper to taste
Instructions
- Boil the Broth: Bring the 2 cups of chicken broth to a boil over high heat to prepare the base for your grits.
- Cook the Grits: Once boiling, stir in the ½ cup Quick Grits, ½ tsp salt, and ¼ tsp pepper. Cover the pan with a lid and reduce heat to medium. Cook until all the liquid is absorbed, about 5 minutes.
- Finish the Grits: Remove the grits from heat and stir in 2 Tbsp butter and 1 cup shredded parmesan cheese. Keep the grits covered until ready to serve to maintain warmth and creaminess.
- Sauté Garlic: While the grits cook, heat a pan over medium heat. Add in 3 Tbsp butter, 1 Tbsp olive oil, and minced garlic. Sauté until the garlic is fragrant, being careful not to burn it.
- Cook the Shrimp: Add 1 lb shrimp to the pan, season with salt and pepper, and cook until the shrimp turn opaque and are no longer pink, about 3-4 minutes.
- Add Lemon and Parsley: Remove the shrimp from heat, squeeze fresh lemon juice over them, and sprinkle with 2 Tbsp fresh parsley or 1 Tbsp dried parsley for flavor and color.
- Serve: Plate the creamy grits and top with the garlic lemon shrimp. Enjoy this comforting dish warm.
Notes
- Use quick grits for a faster cooking time, but traditional grits can be used with longer cooking.
- If fresh parsley isn’t available, dried parsley works as a substitute.
- Adjust the amount of garlic and lemon to taste for more intense flavor.
- For a richer flavor, substitute chicken broth with vegetable broth or add a splash of heavy cream to the grits.
- Make sure not to overcook the shrimp to keep them tender and juicy.
