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Shrimp with grits

January 23, 2012  |  Share

This recipe came from our local Schnuck’s grocery store in St. Louis and I can tell you from firsthand experience, it is the ultimate comfort food. And it’s a cinch to make!

Ingredients: 1 can (14 1/2 ounces) low sodium chicken broth, 1 1/4 cups milk, 3/4 cups instant grits, 1/2 tsp. kosher salt, 1/2 fresh ground pepper, 1/4 cup grated parmesan cheese, 3 tablespoons unsalted butter, divided, 1 1/4 pounds raw peeled and deveined 36-40 count thawed shrimp, 2 large garlic cloves, minced, 2 lemons, 2 tablespoons coarsely chopped parsley leaves.

Directions: In a covered 2-3 quart saucepan, heat broth and milk to boiling over medium-high heat. Slowly whisk in grits, salt and 1/4 tsp. pepper. Reduce heat to medium – high heat and cook about 5 minutes or until mixture thickens, stirring occasionally. Stir in Parmesan cheese and 1 tbsp. butter. Remove saucepan from heat. Cover to keep warm.

Meanwhile, in a large skillet, melt remaining 2 tablespoons butter over medium-high heat. Add shrimp, garlic and remaining 1/4 tsp. pepper and cook 3-4 minutes or until shrimp turns opaque. Remove skillet from heat, squeeze juice of lemon halves over shrimp, sprinkle with parsley and toss to combine.

Divide grits in 4 shallow bowls, top with shrimp and sauce. Serve with lemon wedges.


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