Shrimp & Parmesan Grits

15 Dec

A delectable meal that comes together quickly. Garlicky, lemony shrimp & creamy, cheesy grits are a perfect combo.

Time: 15 minutes        Serves: 4


  • 3/4 cup instant grits
  • 3 cups chicken stock + 2 tbsp (or vegetable or seafood stock)
  • 1/4 cup Parmesan cheese, grated plus more for garnish
  • 3 tbsp butter
  • 1 1/4 pounds medium shrimp, peeled & deveined (I removed the tails)
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • pinch of cayenne pepper (optional)
  • sea salt & black pepper, freshly ground
  • juice from 1/2 large lemon & wedges for serving
  • 2 tbsp parsley, roughly chopped plus more for garnish

How to make it

  • Bring stock to a boil. Slowly whisk in the grits. Reduce heat to medium low and cook, stirring occasionally until thickened, about 5 minutes. Stir in the Parmesan and 1 tbsp butter. Remove from heat and season with black pepper.
  • Meanwhile, melt the remaining butter in a large skillet over medium heat. Add the shrimp, garlic, shallots, and cayenne (if using). Season shrimp with salt and pepper. Toss and cook until shrimp are pink, about 3 minutes. Remove from heat and add 2 tbsp stock, lemon juice, and parsley. Toss to coat shrimp with sauce.
  • Divide grits among shallow bowls and top with shrimp and sauce. Serve with lemon wedges and garnish with Parmesan and parsley.

One Response to “Shrimp & Parmesan Grits”


  1. This Week’s Menu « detroittokyo - August 6, 2012

    […] – Shrimp & Parmesan Grits with Garden […]

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