adapted from Food Network Magazine
Serves 4
Shrimp:
Kosher salt
freshly ground black pepper
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 TB butter
2 large cloves garlic, miced
pinch of cayenne pepper (optional)
juice of 1/2 lemon, plus wedges for serving
2 TB roughly chopped parsley

Start the grits first, then work on the shrimp.

Season shrimp with salt and pepper. Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and cayenne (if using) and cook, tossing, until the shrimp are pink, 3-4 minutes. Remove from the heat and add 2 TB water, the lemon juice and parsley, and stir to coat the shrimp. Season with salt and pepper.

Creamy Grits:
2 cups water
1 1/4 cups milk
1 tsp. salt
1 cup grits (NOT INSTANT!!)
1-2 TB unsalted butter, cubed
1/4+ cup grated parmesan cheese

In a small saucepan, bring water, milk and salt to a boil. Slowly stir grits into boiling mixture. Whisk continuously until grits are well mixed. Reduce to low heat and continue to whisk often, until thick and smooth, approximately 5-10 minutes. Add cheese and stir gently until the cheese melts. Turn off the heat and allow grits to rest about 5 minutes. Stir in the butter and stir until completely smooth. If the grits are too think in consistency, add milk over low heat, whisking constantly.

Never use the recipe on the side of a package of grits. They are bad news and you will think am a crazy person for liking grits!

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

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