Zesty Lemon Garlic Shrimp & Grits

$- 1 pound large shrimp, peeled and deveined - 1 cup stone-ground grits - 4 cups water or chicken broth - 3 tablespoons butter - 4 cloves garlic, minced - Zest and juice of 1 lemon - 1 cup shredded sharp cheddar cheese - 2 tablespoons chopped fresh parsley - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional) - Lemon wedges for garnish To make this dish, you will need a few basic tools: - Medium saucepan for cooking grits - Large skillet for cooking shrimp - Whisk for mixing grits - Measuring cups and spoons - Knife and cutting board for chopping garlic and parsley When picking shrimp, look for large, fresh shrimp. They should be pink and firm. Frozen shrimp works too. Just thaw them before cooking. For grits, stone-ground is the best choice. They give a creamy texture. Avoid quick-cooking grits; they don't have the same taste. Quality ingredients make this meal shine. {{ingredient_image_1}} Start by boiling 4 cups of water or chicken broth in a medium saucepan. Add a pinch of salt to the boiling liquid. Gradually whisk in 1 cup of stone-ground grits. This helps prevent lumps. Reduce the heat to low. Stir the grits every few minutes. Cook for 20 to 25 minutes until the grits are thick and creamy. Once cooked, stir in 3 tablespoons of butter and 1 cup of shredded sharp cheddar cheese. Add some salt and pepper to taste. Keep this mixture warm while you cook the shrimp. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 4 cloves of minced garlic. Cook for about 1 minute until the garlic smells good. Next, add 1 pound of peeled and deveined shrimp. Season the shrimp with salt, pepper, and 1/4 teaspoon of red pepper flakes if you like some heat. Cook the shrimp for about 2 to 3 minutes on each side. They should turn pink and opaque. Once the shrimp are cooked, stir in the zest and juice of 1 lemon. Let it cook for one more minute to blend the flavors. Remove the skillet from the heat and stir in 2 tablespoons of chopped fresh parsley. To serve, take a generous scoop of the creamy grits and place it on a plate. Top the grits with the lemon garlic shrimp. For a nice touch, garnish with lemon wedges and more parsley if you want. This dish is vibrant and full of flavor, perfect for any dinner! To make creamy grits, use stone-ground grits. They have a richer flavor and texture. Boil four cups of water or chicken broth. Add a pinch of salt. Gradually whisk in the grits. Lower the heat and stir often. Cooking takes about 20 to 25 minutes. You want them thick and smooth. Stir in butter and sharp cheddar cheese at the end. This adds creaminess and flavor. For the best shrimp, start with fresh or thawed shrimp. Peel and devein them for easy eating. In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about one minute. This brings out the garlic's flavor. Season the shrimp with salt, pepper, and red pepper flakes. Cook until they turn pink and opaque. Add lemon zest and juice at the end. This brightens the dish and adds zest. To serve, use a large spoon to place grits on the plate. Make a nice bed for the shrimp. Top the grits with the shrimp mixture. Garnish with fresh parsley for color. Add lemon wedges for a pop of brightness. This makes the dish look appealing and fresh. A beautiful plate invites everyone to dig in. Pro Tips Perfectly Cooked Shrimp: Make sure not to overcook the shrimp; they should be pink and opaque after about 2-3 minutes on each side to ensure they remain tender. Cheese Variation: For a twist, try using a different cheese such as Gouda or Pepper Jack for added flavor and creaminess in the grits. Grits Consistency: If you prefer creamier grits, you can stir in a little heavy cream or milk after adding the cheese to achieve your desired texture. Fresh Herbs: Experiment with different fresh herbs like basil or cilantro instead of parsley for a unique flavor profile that complements the lemon and shrimp. {{image_2}} If you love heat, try adding more red pepper flakes. You can also use hot sauce. Start with a little, then taste. Adjust to find your perfect spice level. This will make your dish warm and lively. The zing complements the lemon and garlic very well. Adding veggies boosts flavor and nutrition. Try diced bell peppers, spinach, or zucchini. Cook them in the skillet before adding shrimp. Sauté until tender, then continue with the recipe. This adds color and makes it more filling. You can mix and match based on what you have. If you want a cheese switch, try different options. Creamy goat cheese or smoky gouda work well. Feta can add a nice tang, too. Each cheese gives a unique taste. Just remember to use cheese that melts nicely for the best texture. After enjoying your lemon garlic shrimp and grits, store leftovers in an airtight container. Make sure to let the dish cool down first. It will keep well in the fridge for up to three days. If you have extra shrimp or grits, keep them in separate containers to maintain the best texture. To reheat, place the grits in a saucepan over low heat. Add a splash of water or broth to keep them creamy. Stir often until they warm through. For the shrimp, heat them in a skillet over medium heat for about 3-4 minutes. You want them warmed but not overcooked, or they may become tough. If you want to freeze your lemon garlic shrimp and grits, do it right after cooking. Use freezer-safe containers and separate the shrimp from the grits. The grits can become grainy when frozen, so it’s best to enjoy them fresh. Shrimp can last in the freezer for up to three months. When ready, thaw them in the fridge overnight before reheating. To make grits from scratch, you need stone-ground grits. First, boil 4 cups of water or chicken broth. Add a pinch of salt. Gradually whisk in 1 cup of grits. Reduce the heat to low. Stir often and cook for 20 to 25 minutes. The grits should become thick and creamy. After cooking, mix in 3 tablespoons of butter and 1 cup of sharp cheddar cheese. Add salt and pepper to taste. Yes, you can use frozen shrimp for this recipe. Just thaw them before cooking. To thaw, place shrimp in a bowl of cold water for about 15 minutes. Drain them and pat dry. This helps the shrimp cook evenly and absorb all the tasty flavors. If you need a substitute for cheddar cheese, consider using Monterey Jack or Gruyère. Both melt well and add a nice flavor. You could also try cream cheese for a creamy texture. Just remember to adjust the salt, as some cheeses can be saltier than cheddar. This blog post covered all you need to know about shrimp and grits. We talked about key ingredients and equipment, step-by-step cooking instructions, and tips for perfecting your dish. Variations can add fun twists, while storage info keeps your leftovers fresh. Enjoy your shrimp and grits adventure. With a little practice, you’ll create a tasty meal every time. Let your creativity lead you to new flavors!$

Zesty Lemon Garlic Shrimp & Grits

A delicious dish featuring shrimp cooked in a zesty lemon garlic sauce served over creamy grits.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 pound large shrimp, peeled and deveined
1 cup stone-ground grits
4 cups water or chicken broth
3 tablespoons butter
4 cloves garlic, minced
1 lemon zest and juice
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley
to taste salt and pepper
0.25 teaspoon red pepper flakes (optional)
for garnish lemon wedges

Instructions

In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Add a pinch of salt. Gradually whisk in the grits, reducing the heat to low. Stir occasionally and cook for 20-25 minutes until thickened and creamy.
Once the grits are cooked, stir in the butter, cheddar cheese, salt, and pepper. Keep warm while you prepare the shrimp.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute until fragrant.
Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.
Stir in the lemon zest and juice, cooking for an additional minute to combine the flavors. Remove from heat and stir in the chopped parsley.
To serve, spoon a generous portion of the creamy grits onto plates, and top them with the lemon garlic shrimp. Garnish with lemon wedges and additional parsley, if desired.

Notes

Serve with lemon wedges for extra zest.

Keyword garlic, grits, lemon, seafood, shrimp