METHODS
1.
Bring 3 cups water to a boil in a medium saucepan over high heat,
covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2
teaspoon black pepper. Reduce the heat to medium low and cook, stirring
occasionally, until thickened, about 5 minutes. Stir in the parmesan and
1 tablespoon butter. Remove from the heat and season with salt and
black pepper. Cover to keep warm.
1.
Bring 3 cups water to a boil in a medium saucepan over high heat,
covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2
teaspoon black pepper. Reduce the heat to medium low and cook, stirring
occasionally, until thickened, about 5 minutes. Stir in the parmesan and
1 tablespoon butter. Remove from the heat and season with salt and
black pepper. Cover to keep warm.
2.
Meanwhile, season the shrimp with salt and black pepper. Melt the
remaining 2 tablespoons butter in a large skillet over medium-high heat.
Add the shrimp, garlic and cayenne, if using, and cook, tossing, until
the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2
tablespoons water, the lemon juice and parsley; stir to coat the shrimp
with the sauce and season with salt and black pepper.
3. Divide the grits among shallow bowls and top with the shrimp and sauce. ready to serve with lemon wedges
2.
Meanwhile, season the shrimp with salt and black pepper. Melt the
remaining 2 tablespoons butter in a large skillet over medium-high heat.
Add the shrimp, garlic and cayenne, if using, and cook, tossing, until
the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2
tablespoons water, the lemon juice and parsley; stir to coat the shrimp
with the sauce and season with salt and black pepper.
3. Divide the grits among shallow bowls and top with the shrimp and sauce. ready to serve with lemon wedges
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