Ingredients:
3/4 cup instant grits (I used Quaker Oats Instant Grits)
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese (I omitted this step)
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
1/4 tsp cayenne pepper (optional)
1/4 tsp Cajun season (optional)
Zest of a lemon (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley
Follow the directions on the Quaker Instant Grits box. If you have parmesan cheese on hand add this at the end. I also added a tablespoon of butter once the grits finished cooking. Set aside and keep warm.
Pat dry the shrimp and season with salt and pepper. I also seasoned the shrimp with Cajun Seasoning and the Cayenne pepper. Take out a non-stick skillet and add two tablespoons of butter. Set the burner to medium heat. Sprinkle in the lemon zest. Add the garlic and shrimp. Cook until the shrimp is pink about 4 to 5 minutes. Next, add in the lemon zest and parsley. Spoon the grits into a bowl and add in the shrimp with some of the juice. Enjoy.
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese (I omitted this step)
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
1/4 tsp cayenne pepper (optional)
1/4 tsp Cajun season (optional)
Zest of a lemon (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley
Follow the directions on the Quaker Instant Grits box. If you have parmesan cheese on hand add this at the end. I also added a tablespoon of butter once the grits finished cooking. Set aside and keep warm.
Pat dry the shrimp and season with salt and pepper. I also seasoned the shrimp with Cajun Seasoning and the Cayenne pepper. Take out a non-stick skillet and add two tablespoons of butter. Set the burner to medium heat. Sprinkle in the lemon zest. Add the garlic and shrimp. Cook until the shrimp is pink about 4 to 5 minutes. Next, add in the lemon zest and parsley. Spoon the grits into a bowl and add in the shrimp with some of the juice. Enjoy.
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