Lemon Garlic Shrimp and Grits

For me, Grits are a little bit exotic simply because I really had no idea what they were. And who names a food item grits? Not the most appetizing name... This particular item seems to be prominent in the South Eastern United States, and it was something I was always curious about. So when my eyes fell upon them in the grocery store, it was just an item that I needed to grab.

So what the heck are grits you ask? Grits are corn, ground-up into small particles. For those that have had polenta, its similar in its shape and consistency. Now I have always believed that grits needed to be cooked with something to make them a tasty meal, but after some research, I guess they are a good side dish all on their own.

However, I already broke the norm for eating grits as I wanted to make it for dinner, while it seems that they are more commonly served alongside breakfast. Scrambled eggs, bacon and ... grits. It still doesn't sound all that appetizing to me!!!

Ah well, something new to try anyway. Although taking the first bite took a second of courage or so. Im so glad I took the plunge though! On their own, grits are kind of boring. They would definitely not be the first thing I would add to my plate at a buffet. They just dont have an exotic exciting flavour. Its a good thing then, that you can add things to serve with your grits.

I found a good recipe for Lemon and Garlic Grits on The Food Network, and the flavour combination turned out great! And it even tastes better left over once the sauce melds together a bit. The grits will definitely fill you up fast, so dont worry about overloading your plate with them. Serve with a salad on the side and you should have a pretty good meal! Enjoy!


Lemon Garlic Shrimp and Grits

Grits - 3/4 cup
Salt and Pepper - Pinch
Parmesan Cheese - 1/4 cup
Butter - 3 tbsps

Shrimp - 2 cups
Garlic - 2 cloves minced
Cayenne Pepper
Red Pepper Flakes - a healthy pinch
Lemon Juice - 1/4 cup (ish)
Basil - a healthy pinch

In a small pot, bring 3 cups of water to a boil. Whisk in the grits and the salt and pepper before covering the pot. Reduce the heat to a medium low and stir occasionally for about 5 minutes. Stir in the parmesan and one tbsp of butter. Set aside the pot away from the heat but keep covered. Season with salt and pepper. And the grits part of this operation is complete.

In a medium sized skillet, melt in the remaining 2 tbsp's of butter. And the frozen shrimp, garlic and spices. Wait until the shrimp and thawed and pink before adding the lemon juice and about 2 tbsp's of water. Remove from the heat.

In a shallow bowl, add a helping of grits. Now with a slotted spoon, remove the shrimp from the frying pan and place on top. Feel free to drizzle some of the sauce over the top for that added flavour.

The shrimp have a really great flavour and kick which is well accented by the grits. On their own, they just dont seem to have the same success. Better together! I hope you give it a shot!