How do you cook your grits? Do you like them regular, creamy or al dente?
“I’ve heard of grits. I’ve just never actually seen a grit before.” – Vincent Gambini, “My Cousin Vinny.”
Me neither, Mr. Gambini aka Jerry Gallo aka Jerry Callo. But here we are! Grits! I’ve made grits. Though I am not a self respecting Southerner, therefore I ate my grits instant. They were great, and the sauce and the shrimp took them to a whole new level.
Maybe going vegetarian (w/ seafood) won’t be all that difficult.
3/4 cup instant grits
salt and pepper
1/4 cup grated parmesan cheese
3 tbsp. butter
1-1/4 lbs. medium shrimp, peeled and deveined, tails intact
2 large garlic cloves, minced
juice of 1/2 lemon, plus wedges for serving
2 tbsp. fresh parsley
Boil 3 cups water over high heat, covered, then slowly whisk in the grits, 1 teaspoon of salt and half a teaspoon of pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened. This should take five minutes.
Stir in the cheese and a tablespoon of butter, the remove from heat, season and cover to keep warm.
Melt the remaining tablespoons of butter in a large skillet over medium-high. Season shrimp, then add it to the pan with garlic and cayenne. Toss the shrimp until pink, then remove the pan from the stove top.
Add 2 tablespoons of water, lemon juice and parsley to the pan, and toss the shrimp to coat.
Divide the grits evenly and top with the shrimp and sauce. Garnish with lemon wedges.