Lemon-Garlic Shrimp & Grits!
Buy some fresh or frozen raw, shell-on shrimp, about 1 lb. (if frozen, thaw in a bowl of cool water in the fridge for a couple hours and rinse well). Peel the shrimp with tail still intact, reserve the peels, set shrimp aside. Make shrimp stock by simmering 2c water, shells, 1c beer and a few dashes of any seasoning you like (salt & pepper, Mrs. Dash—I used Old Bay) for about 15 min. in a medium saucepan.
Strain the stock of shells and return to pan. Bring to boil, add 3/4c instant grits, turn down heat to simmer, cover, and let simmer 5 minutes, stirring occasionally.
Meanwhile, heat a sauté pan with 2T butter over medium-high heat. Add 2 cloves minced garlic, 1/4-1/2 c chopped onions, shrimp, a dash of salt & pepper, a dash of red pepper flakes, and a dash of cayenne pepper. Cook, stirring, about 3-4 min until cooked through and bright pink. Add juice of 1/2 a lemon and 2T beer, stir, and turn off heat.
For the grits, stir in 1T butter, 1/4 c Parmesan and 1/2-3/4 c (to your liking) of finely shredded cheddar (or any cheese you prefer), and a sprinkling of salt & pepper. Serve into bowls, top with shrimp and sauce and some chopped parsley, an extra pat of butter, and a lemon slice/wedge if you like.
I made 2 servings out of this, but you could stretch it into 4 servings easily. But my husband and I eat heartily so…go big or go home, right? :)
Served with a nice garden salad and some Texas toast garlic bread to sop up the juices (plus some extra beer to complement the meal, of course)—a southern, tasty dinner that’s a sure tummy-pleaser! Enjoy!
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- taylorwptl said: Was very delicious :)
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