Lemon-Garlic Shrimp & Grits


You all may think I’m a “Southern girl” by some of my recent posts (which is not the case). However, again, I’m bringing you classic South Carolina fare. This evening I’m sharing with you an incredibly simple – yet insanely delicious – shrimp & grits recipe.

My sister first introduced me to shrimp & grits at the pub, Tommy Condon’s, in Charleston, South Carolina. I could literally eat this for breakfast, lunch, or dinner. The classic dish consists of creamy grits topped with a rich, cream-based creole-spiced shrimp topping. It’s a little heavier and more indulgent than the recipe below. This featured recipe substitutes the gravy-like sauce for a lemony, buttery, garlicky, scampi-like sauce. Simple, fresh, and light.

I found this recipe here. If you aren’t a fan of seafood, this recipe is still worth taking a glance at because of how delicious the grits are. Both components of this dish are quick and easy to prepare, making this a great weeknight recipe.


3 cups low-sodium chicken stock
3/4 cup quick-cooking grits
Kosher salt and freshly ground black pepper
1/3 cup freshly-grated Parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds raw medium shrimp, peeled and deveined (you could also use scallops)
2 large cloves garlic, minced
Pinch of cayenne pepper
Juice of one lemon
2 tablespoons chopped fresh parsley

Bring 3 cups chicken stock to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes.

Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, and cook, tossing, until the shrimp are pink, 3 to 4 minutes.

Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Have a great week!

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