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
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.
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.
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.
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.
Add shrimp and cook for 3-4 minutes, stirring often, until shrimp is cooked through and coated completely.
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.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/shrimp-scampi-over-parmesan-cheese-grits/