Ingredients
Grits:
4 cups chicken broth
1 cup old fashioned grits (not the “instant” grits)
Salt and pepper
3 tablespoons butter
1 cup cheddar cheese
Shrimp:
2 tablespoons Olive oil
1 pound uncooked large shrimp, peeled and deveined
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Directions
1. Bring chicken broth to a simmer.
2. While simmering,
whisk in the grits and a pinch of salt and pepper. Stir constantly and return
to a low simmer. Cook until thickened, about 20-25 minutes, stirring often.
3. Remove
from heat and stir in butter and cheese.
4. Rinse shrimp and pat dry.
5. Add olive oil to a saute pan or skillet and heat on medium. Add shrimp and cook until they turn pink.
6. Add lemon juice, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture
and mix well. Serve immediately as a starter or as the main course.
