Shrimp Scampi over Parmesan Cheese Grits

Being from the South you’d think shrimp and grits would be a dish that I pull out once in awhile … but no. I hate to admit it but until I recently made a variation of this beloved dish I had never even eaten it. I know. The shame. I’m holding my Southern card tight so that no one snatches it out of my hands. 🙂

This dish is EASY and very versatile, it lends itself to many different flavor profiles. Besides being easy and versatile, it only takes about 20 minutes to make, which makes it one of the ultimate weeknight dinners … and it is SO GOOD!!! The brightness of the lemony, garlicky succulent shrimp cuts through the richness of the Parmesan cheese grits in such a beautiful way. Please … give this recipe a try, you won’t be sorry.

Shrimp Scampi and Parmesan Cheese Grits

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Shrimp Scampi over Parmesan Cheese Grits
Author: 
Recipe type: Entree
Cuisine: Southern
Serves: 4
 
Ingredients
  • 1 cup instant grits
  • 4 cups chicken stock, or water
  • 2 tbsp butter, divided
  • ¼ cup Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp red chili flakes
  • 2 shallots, halved and sliced thinly
  • 3 garlic cloves, minced or pressed
  • 10 oz medium shrimp, peeled and deveined
  • 2 large lemons - one zested and juiced, the other cut into wedges
  • OPTIONAL: ½ cup shredded Mexican 4-cheese blend, grated white cheddar, or grated/shredded mozzarella
Instructions
  1. In a small sauce pot, bring chicken stock, or water, to a boil, slowly whisk in instant grits to keep them from lumping up. Bring to a boil, reduce to simmer for 5-6 minutes, stirring occasionally until thickened.
  2. Remove from heat, add 1 tbsp butter, Parmesan cheese, and shredded cheese (optional). Whisk to completely incorporate cheese and butter into grits. Cover and set aside to keep warm.
  3. In a medium non-stick skillet, over medium heat, melt 1 tsp butter with olive oil, and red chili flakes. Add shallots and sauté for 3-5 minutes, until soft. Add garlic and cook for about a minute.
  4. Zest and squeeze the juice of one large lemon into pan, whisk together to incorporate. You can use more lemon juice if you'd like, you want to create a sauce that coats the shrimp.
  5. Add shrimp and cook for 3-4 minutes, stirring often, until shrimp is cooked through and coated completely.
  6. Remove from heat and cover. Set aside to rest until you are ready to eat. Serve on a bed of cheesy Parmesan grits with extra lemon wedges.

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