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Lemon-Garlic Shrimp & Grits
What You Need
• ¾ cup grits
• Kosher salt and freshly ground black pepper
• ¼ cup grated parmesan cheese
• 3 Tbsp. unsalted butter
• 1 lb shrimp, peeled and deveined, tails intact
• 4 large cloves garlic, minced
• Pinch of cayenne pepper (optional)
• Juice of ½ lemon, plus wedges for serving
• 4 Tbsp. roughly chopped fresh parsley

Cook the grits with 1 tsp. salt and ½ tsp pepper. Stir in the parmesan and 1 Tbsp. butter. Remove from the heat and season with salt and pepper to taste. Cover to keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing until the shrimp are pink, 3 to 4 minutes. remove from the heat and add 2 Tbsp. water, the lemon juice and parsley; 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.


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