Shrimp in lemon garlic sauce with corn grits

Votes: 26

How to Make - Lemon Garlic Shrimp with Corn Grits

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 367, total fat 12 G., saturated fats 7 G., proteins 34 G., carbohydrates 26 G., fiber 1 G., cholesterol 309 mg, sodium 904 mg, sugar 0 G.

Shrimp and grits is a popular dish in the American South. While it's most often served for breakfast, it can be made any time of day, offering a stunning flavor combination of tender cornmeal and plump shrimp in a lemon-garlic butter sauce. To give the grits, or simply cornmeal grits, this texture, grated Parmesan and butter are stirred in at the end of cooking. Divide the flavorful grits among bowls, top with cooked shrimp, and drizzle with the delicious herb sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

550 g medium shrimp, peeled and deveined (leave the tails on)
3/4 cup instant cornmeal
1/4 tbsp. grated parmesan
3 tbsp (45 g) butter
2 large cloves garlic, minced
A pinch of cayenne pepper (optional)
Juice of half a lemon + wedges for serving
2 tbsp. l. coarsely chopped parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, corn grits, Parmesan cheese, lemon juice, ground cayenne pepper, parsley

Cooking the dish according to the recipe:

Pour 3 cups of water into a saucepan, cover, and bring to a boil over high heat. Remove the lid and slowly stir in the grits, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce the heat to medium-low and simmer, stirring, until thickened, about 5 minutes. Then stir in the Parmesan cheese and 1 tablespoon (15 g) butter. Remove from the heat, season with salt and pepper to taste. Cover and keep warm.
Meanwhile, season the shrimp with salt and black pepper. Melt the remaining 2 tablespoons (30 g) butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne pepper, if using, and cook, stirring, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, lemon juice, and parsley; stir to coat the shrimp, season with salt and pepper.