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Lemon Garlic Shrimp with Creamy Parmesan Grits

Tuesday, February 24, 2015


 Lemon Garlic Shrimp with Creamy Parmesan Grits. This recipe was so full of flavor and it was so easy to put it all together. Basically, I sauteed the shrimp in the sauce, made the grits and plated it . Rich, buttery, lemony goodness. I love grits and I did go a little parmesan crazy when I prepared them. I put a handful or so of more parmesan in near the end of cooking, stirring it in to make it super creamy and super yummy. As with any recipe, play with it. Add spices, cheeses, whatever you feel will put it over the top. I created this recipe from ingredients I love, but you can certainly switch it up by substituting , adding and subtracting. This recipe was perfect for a weeknight meal, and I would even serve it to guests , it is that good. Paired with a side salad and a side of bread, it make a wonderful presentation. I love working with the Citizen Chef sauces and recommend them to anyone who wants to make  quick, flavorful meals . They are all made fresh and are gluten free! Check out your local grocers refrigerated section for the sauces. You won't be sorry.

Lemon Garlic Shrimp with Creamy Parmesan Grits 
Ingredients :
1 lb raw, tail on shrimp
1 container Citizen Chef Limon Garlic Sauce
1/2 tsp red pepper flakes
salt and pepper to taste

Grits:
3 c water
3/4 c instant grits
1 tsp salt
1/2 tsp coarse ground pepper
1/2 c grated parmesan cheese 
3 T Butter
2 T heavy cream

Garnish:
1/4 c parsley, minced
shaved parmesan cheese

Instructions:
Bring 3 c water to a boil. Whisk in grits, 1 tsp salt, 1/2 tsp black pepper. Cook 5 minutes until thick and creamy.
Add the parmesan cheese, butter and cream to the grits and whisk until smooth. Keep warm.
In a large skillet, add the lemon garlic sauce on medium high heat . Add the red pepper and salt and pepper if desired, to taste. When the sauce is heated through, add the shrimp and cook on m high heat for 3-4 minutes, or until the shrimp has turned pink and it cooked through.
To plate, add the grits to the plate, top with the grits and spoon some of the sauce over the grits. Garnish with parsley and shaved parmesan cheese. 

Serves 6


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