Ingredients
Method
- Bring 5 cups of water to a boil over high heat. Whisk in 1 cup of quick grits, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low and cook for 5 to 7 minutes, whisking frequently to prevent lumps. Stir in 2 tablespoons butter and 2 tablespoons cream, if using, and mix well. Add the cheese and mix well again. Remove from heat and cover to keep warm.
- Season the shrimp with essence or salt and pepper. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the minced garlic, shrimp, and cayenne pepper; cook, stirring frequently, until the shrimp turn pink, about 3 to 4 minutes. Stir in the chopped parsley, lemon juice, and 4 tablespoons of water to coat the shrimp.
- Divide the grits among 4 bowls and top with the shrimp mixture. Garnish with extra parsley if desired.
Nutrition
Notes
Texture Control: I always use a sturdy whisk for the grits because I want a perfectly smooth result, much like how I ensure there are no lumps in a custard or a sorbet base.
Flavor Balance: I find that the lemon juice is the most important part of this dish because it cuts through the richness of the butter and cheese to keep every bite feeling light.
Cooking Tip: I have learned that shrimp cook incredibly fast, so I make sure to remove them from the heat the moment they turn pink to prevent them from becoming rubbery.
Ingredient Swap: If you want a deeper savory profile, I suggest using a sharp white cheddar, though I personally love the saltiness that a good parmesan adds to the creamy base.
Storage Advice: If you are making this ahead of time, keep in mind that grits thicken as they cool, so I always stir in an extra splash of milk when reheating to restore the original texture.
Preparation Note: I prefer using extra-large shrimp here because they hold up well against the heat and provide a much more satisfying bite than smaller varieties.