Butter-Garlic Shrimp and Grits

Adapted from Food Network

  • Grits:
  • 3 c. water
  • 3/4 c. instant or quick-cooking grits
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 c. grated parmesan cheese (I suppose you could use cheddar instead) (or smoked gouda!)
  • 1 Tbsp. Butter Infused Olive Oil
  • Shrimp:
  • 2 Tbsp. Butter Infused Olive Oil
  • 1 lb. medium shrimp, peeled and deveined
  • 2 large cloves garlic, minced
  • Pinch cayenne pepper
  • 2 Tbsp. water
  • Juice of 1/2 a lemon
  • 2 Tbsp. finely chopped fresh parsley

Bring 3 cups of water to boil in a medium sauce pan. Whisk in grits, salt and pepper and cook over medium-low heat, stirring occasionally, until thickened (about 5 minutes).  Stir in parmesan cheese and Butter Olive Oil.  Turn off heat, but cover to keep warm.

Pour 2 Tbsp. Butter Olive Oil into a large skillet over medium-high heat. Add the shrimp, garlic and cayenne to the pan and cook, tossing every now and then, until the shrimp are pink (5 minutes?). Add 2 Tbsp. water, the lemon juice and parsley and give them another quick toss. Season with salt and pepper. Turn off the heat.

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

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