Full bodied, creamy, cheesy with the just the perfect garlicky, shrimpy bite.
Author: Mimi
Recipe type: Main Dish
Cuisine: American
Serves: 4 servings
Ingredients
For the Grits:
¾ cup grits You can substitute instant grits, but the texture will be different. Regular grits have a better tooth, I think. And regular grits don't take that much longer to prepare, based on my experience for this recipe.
1 Tablespoons unsalted butter
1 cup chicken broth
1 cup half-n-half or whole milk
1 cup water
¼ - ½ cup freshly grated Parmesan cheese
Salt and Pepper to taste
For the Shrimp:
1 pound raw shrimp, 21-25 count, peeled and deveined, rinsed and patted dry
2 Tablespoons olive oil
1 Tablespoon unsalted butter
2-3 cloves garlic, minced
½ cup dry white wine
½-1 lemon, juiced
2 Tablespoons fresh Italian parsley, roughly chopped
Instructions
For the Grits:
In a heavy saucepan, add chicken broth, half-n-half, and water. Bring liquid to a boil over medium-high heat. As the liquid begins to boil, slowly whisk in grits, 1 teaspoon salt, and ½ teaspoon black pepper. Reduce heat to medium-low. Cook and stir occasionally until grits are thickened. Remove grits from heat and add Parmesan cheese and 1 Tablespoon butter. Stir to incorporate. Put a lid on the pan to keep warm while preparing shrimp.
For the Shrimp:
Peel and devein shrimp. Using a colander, rinse under cool running water. Remove shrimp to a baking sheet lined with paper toweling. Cover with a second sheet of paper toweling. Pat dry.
Set shrimp aside while preparing grits.
In a 3-quart heavy saucepan, bring chicken stock, half-n-half, and water to a gentle boil. Stir in the grits. Or follow cooking directions for the grits if you use instant grits.
Reduce heat to medium-low. Cook stirring occasionally until thickened.
Remove from heat. Add Parmesan cheese and 1 Tablespoon unsalted butter.
Check for seasoning adding salt and/or pepper to taste.
Put a lid on the saucepan and keep grits warm off heat while preparing shrimp.
Spray shrimp with cooking spray. Season with salt & pepper. May sprinkle with dried crushed red pepper for additional heat, if desired.
Heat a 12" cast iron skillet over medium-high heat. Put 1 Tablespoon olive oil and 1 Tablespoon butter into the skillet. When the oil is hot, add shrimp in a single layer. Don't overcrowd the shrimp - you may have to cook shrimp in 2 batches.
Cook shrimp 1-2 minutes per side until they're slightly pink and beginning to curl and lightly brown. Remove shrimp to a plate.
In the skillet, add 1 Tablespoon butter. Add minced garlic and saute for approximately one minute until you can smell it.
Add white wine and lemon juice. Simmer the sauce until slightly thickened.
To Serve:
Divide grits between 4 large individual bowls.
Top with cooked shrimp. Spoon garlic/lemon sauce over shrimp. Sprinkle with roughly chopped fresh Italian parsley.
Notes
Serve with extra grated Parmesan cheese and/or a few dollops of Tobasco. Yum!
Recipe by At Mimi's Table at https://atmimistable.com/mimis-shrimp-cheesy-grits/