Ingredients
Method
- Bring 5 cups of water to a boil over high heat. Whisk in the quick grits, salt, and pepper. Reduce heat to low and cook for 5 to 7 minutes, whisking frequently to prevent lumps. Stir in the butter, cream, and cheese until well combined. 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 garlic, shrimp, and cayenne pepper; cook and stir until the shrimp are pink, about 3 to 4 minutes. Stir in the parsley, lemon juice, and water to coat the shrimp.
- Divide the grits into four bowls and top with the shrimp mixture. Garnish with additional parsley if desired.
Nutrition
Notes
Cheese Choice: I usually reach for a sharp white cheddar to get that classic tang, but I have found that a smoked gouda adds a wonderful depth if you want something a bit different.
Texture Secret: I learned early in my cooking journey that you cannot walk away from the stove during the first few minutes, so keep whisking to ensure your grits are silky and lump free.
Shrimp Prep: I prefer using frozen shrimp that have already been peeled and deveined because it makes this twenty minute meal feel even faster after a long day.
Reheating Tip: If you have leftovers, the grits will firm up in the fridge, so I recommend adding a splash of water or milk when you reheat them to bring back that creamy consistency.
Flavor Boost: I always keep an extra lemon on hand because I have discovered that a final squeeze of fresh juice right before serving makes the whole dish feel much lighter.
Searing Success: To get the best texture on your shrimp, make sure your skillet is properly heated before they hit the pan so they cook quickly without becoming rubbery.
Serving Suggestion: I often top my bowl with a handful of crispy bacon bits or sliced green onions to add a nice crunch that contrasts with the soft grits.