Lemon garlic shrimp and grits
• 30 min
Udang dan Jerami Bawang Putih Cajun | Udang dan bubur jagung Cajun by Smokin' & Grillin' wit AB
Ingredients
4 servings
- 3/4 cup instant grits
- kosher salt
- freshly ground black pepper
- 3 tablespoon unsalted butter
- 0.57 kg [570g] peeled, removed poo, medium shrimp
- 2 large minced clove garlic
- 1/2 juice of lemon
- 2 tablespoon chopped fresh parsley
- pepper [ optional ]
Steps/How to Make
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered
Uncover and slowly whisk in the grits, add 1 teaspoon salt and 1/2 teaspoon pepper.
Reduce the heat to medium low and cook the grits mixture, stirring occasionally, until thickened, about 5 minutes.
Stir in the parmesan and add 1 tablespoon butter into the grits mixture
Remove from the heat and season with salt and pepper.
Cover mixture to keep warm.
Meanwhile, season the shrimp with salt and pepper.
Melt the remaining 2 of tablespoons butter in a large skillet over medium-high heat.
Add the shrimp and garlic, and cook, tossing, until the shrimp are pink, for about 3 to 4 minutes.
Remove from the heat and add 2 tablespoons water and the lemon juice and parsley
Stir to coat the shrimp with the sauce (grits mixture) and season with salt and pepper.
Divide the grits among shallow bowls and top with the shrimp and sauce.
Serve with lemon wedges.
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