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Cheesy Shrimp & Grits

December 19, 2014

Cheesy Shrimp & Grits
Paula Nemzek for KCTS 9 Cooks

This version of a classic recipe comes together in minutes, using quick-cooking grits.

serves 3

3/4 cup quick-cooking grits
kosher salt and freshly ground black pepper
1/3 cup grated Parmesan cheese
4 tablespoons unsalted butter, divided
1 pound medium shrimp, peeled and deveined, preferably with tails still on
3 large cloves garlic, minced, or to taste
pinch of cayenne pepper
2 tablespoons white wine (or use water)
juice of 1/2 large lemon, plus wedges for serving
3 tablespoons chopped fresh parsley

In a medium saucepan over high heat, bring 3 cups water to a boil. Slowly whisk in the grits and season with 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to medium-low and cook 5 minutes, stirring occasionally, until thickened. Stir in the Parmesan and 2 tablespoons butter. Remove pan from heat and season to taste with salt and pepper. Cover to keep warm.
In a large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add shrimp, garlic and cayenne and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Season to taste with salt and pepper. The liquid in the pan makes a buttery, garlicky sauce, so make sure bits in the pan don’t burn. Remove pan from heat and add 2 tablespoons wine, the lemon juice and parsley. Stir to coat the shrimp with the sauce and season to taste with salt and pepper.
Divide the cooked grits among 3 shallow bowls. Top with the shrimp and its sauce. Serve with lemon wedges, a crisp green salad and crusty bread.