Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Combine the grits, one teaspoon salt and one teaspoon pepper (adjust to taste) in a bowl. Uncover the water and slowly stir in the grits combo. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat, leave covered to keep warm.
Meanwhile, thaw and rinse the shrimp, and pat dry. Remove the tail shells. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp, and garlic and cook, stirring four minutes. Remove from the heat and add 2 tablespoons water, the lemon juice; stir to coat the shrimp with the sauce and season with salt and pepper.
Ladle the grits onto a plate and top with the shrimp and sauce. Serve with lemon wedges and chives or parsley. Main dish at any meal time. Can be accompanied by eggs, salmon or steak.
Adjust up or down the amount of pepper combined with the grits, based on your tolerance for spicy! Look for wild shrimp - avoid farm-raised whenever possible.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 170 (62%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 80.5mg||25 %|
|Sodium 1155mg||40 %|
|Potassium 216.2mg||6 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 18.1g|
|Protein 8.4g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 274
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