Lemon - Garlic Shrimp with Grits

I may have born and bred in New England, but it doesn't mean that I don't like grits.  My husband, my 9 year old (she was 6 months old at the time) and I went on vacation to Savannah, Georgia and Charleston, South Carolina.  This is when I tasted grits for the first time.  (and I never looked back!)

This recipe is light and tasty.  To lessen the calories in this recipe,  use some Pam spray and less butter as well as omit the Parmesan cheese.  I have, and it still tastes great.  I am not sure if your kids will eat this, but the adults in the household will.  


3/4 cup instant grits
 Salt and pepper to taste
1/4 cup grated Parmesan cheese
3 tablespoons unsalted butter
1  1/4 lb medium shrimp, peeled, deveined with tails intact
2 garlic cloves, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for garnish
2 tablespoons roughly chopped fresh parsley

• Bring 3 cups of water to a boil and whisk in grits
• Add 1 teaspoon of salt and 1/2 teaspoon pepper
• Reduce heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes
• Stir in Parmesan cheese and 1 tablespoon of butter. (I omitted the butter, and it tasted fine)
• Season the shrimp with salt and pepper. (I omitted the salt)
• Melt 2 tablespoons of butter in a large skillet over medium-high
• Add the shrimp, garlic and cayenne.  Toss until the shrimp is pink, 3 to 4 minutes. 
• Remove from the heat and add 2 tablespoons water, the lemon juice and parsley, stir and coat the shrimp with the sauce and season with salt and pepper.

-Queenie Cuisine