Hey guys! have I got a super delicious and cheesy recipe for you.
It’s been pretty nasty here in Nashville and there’s nothing I can think of more to curl up in a blanket and watch a good movie with than some warm and hearty shrimp & grits. I actually had never eaten shrimp & grits till about a year ago when Cameron got them at one of our favorite local restaurants here in Franklin. The moment I put them in my mouth I was hooked so naturally I wanted to created my own version at home so I did.
These buttery and cheesy grits topped with garlic, butter, cayenne peppered shrimp and warm homemade rosemary asiago cheese bread is just what you need on a cold, rainy day. So be sure and save this recipe and make the next time you need something hearty to warm your spirit.
-Enjoy!
Ingredients:
3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup of grated Parmesan cheese (I added about 1/2 cup because I LOVE cheese)
6 tablespoons butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (I added about 1/2 teaspoon for a little extra heat)
Juice of 1/2 lemon, plus wedges for garnish
2 tablespoons roughly chopped fresh parsley, and extra for garnish
Instructions:
1) Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon of pepper. Reduce heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 3 tablespoons of butter. Remove from heat and season with salt and pepper and cover to keep warm.
2) Season the shrimp with salt and pepper. Melt the remaining 3 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and mix together. Then add your shrimp. Cook on each side about 3 to 4 minutes until pink. Add your cayenne pepper and toss. Remove from heat and add 2 tablespoons of water, the lemon juice and parsley. Stir to coat the shrimp with the sauce and season with salt and pepper.
3) Divide the grits into bowls and top with the shrimp and sauce. Sprinkle a little parsley on top for presentation as well as some more grated parmesan. Serve with lemon wedge.
I’m telling you guys. You will LOVE this recipe. I made it twice in one week and could not get enough. It’s definitely a staple recipe around our house during the winter and I’m sure it will be for you as well.
Stay warm out there and be sure and checkout my video on YouTube and subscribe to my channel. I’ll see you guys next week. :)
–StayFoxx
