Being a food lover, it’s embarrassing to admit that the first time I ever tried grits was a few months ago when Drew and I got brunch at Wishbone, a Southern restaurant we like that has a few locations in Chicago. In my defense, I am a Northerner. But still.
I liked what I tasted, so when I came across a recipe for lemon-garlic shrimp and grits, a lighter version of the traditional comfort-food dish, I decided to try it, with some tweaks.
Lemon-garlic shrimp & grits
Adapted from Food Network Magazine
Servings: 4
3 cups low-sodium chicken or vegetable broth
3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/3 cup grated Parmesan cheese
2 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
2 large cloves garlic, minced
A few pinches of cayenne pepper (we like it hot)
3 tablespoons dry white wine
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley
Bring chicken or vegetable broth 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 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 pepper. Cover to keep warm.
Meanwhile, season the shrimp with salt and pepper. Melt the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Add 3 tablespoons white wine, the lemon juice and parsley; remove from the heat, and stir to coat the shrimp with the sauce and season with salt and pepper.
Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
Despite how quicky and easy this recipe was to make, it was surprisingly flavorful and satisfying, with the lemon really brightening up the other ingredients. What’s really great is that if you keep some grits and frozen shrimp on hand, you can whip this up on short notice in less than a half-hour.
Since the dish was so light, next time I would serve it with a salad or side dish. And, having read the reviews after the fact, I now know that instant grits are a no-no for anyone from the South. Hey, I’m a Northerner, but I’m learning.
Leave a comment