- 1 lb shrimp peeled and deveined
- 1 cup instant grits
- 1/4 cup parmesan cheese grated
- 1/4 cup cheddar cheese shredded
- 1 Tablespoon light butter
- 2 cloves garlic minced
- 1/2 lemon juiced
- 2 Tablespoon fresh parsley chopped
- chopped nuts for serving optional
Cook the Grits
Bring 4 cups water to a boil over high heat. Once it's boiling, slowly add in the grits, with a little bit of salt and pepper. Reduce the heat to medium low and cook, stirring occasionaly until thickened, about 5 minutes.
Stir in the parmesan and cheddar cheese and 1 T butter. Remove from heat and season with salt and pepper. Cover and keep warm and set aside.
Cook the Shrimp
Heat the olive oil in a non-stick skillet over medium heat. Add the shrimp, garlic and cayenne pepper and cook until the shrimp are pink, about 5 minutes, stirring constantly.
Remove from heat and add 2 tablespoons water, lemon juice and parsley. Stir to coat the shrimp with the sauce
To serve, place the grits among shallow bowls and top with the shrimp and sauce.
Calories: 303kcal | Carbohydrates: 33.5g | Protein: 23g | Fat: 8g | Saturated Fat: 4.2g | Cholesterol: 158.6mg | Fiber: 2.1g | Sugar: 0.5g