Try this 10-Minute Shrimp and Grits recipe, or contribute your own.
- Carbohydrate 2.41257777009409 g
- Cholesterol 274.679249313402 mg
- Fat 36.6229836612546 g
- Fiber 0.0886166652050488 g
- Protein 38.5167548879564 g
- Saturated Fat 22.378201984861 g
- Serving Size 1 1 serving (443g)
- Sodium 4148.50595609107 mg
- Sugar 2.32396110488904 g
- Trans Fat 2.60530111690032 g
- Calories 496 calories
Step-by-step
- Bring water to a boil and season with salt and pepper.
- Add grits and cook until water is absorbed, about 20 to 25 minutes.
- Remove from heat and stir in three tablespoons butter and cheese.
- If using frozen shrimp, defrost according to package directions.
- If using fresh shrimp, rinse and pat dry.
- Add the remaining two tablespoons of butter to a skillet and melt over medium heat, then add shrimp.
- Cook until shrimp turn pink.
- Add lemon juice, parsley and garlic.
- Saute for 3-5 minutes or until mixture is fully coated.
- Spoon grits into a serving bowl.
- Add shrimp mixture and mix well.
- Serve immediately
Operating under strict time constraints requires careful attention to volume scaling, particularly when shifting portions upward or downward in a single skillet. Doubling the shrimp quantity creates crowding in standard 10-inch pans, lowering surface temperature and causing the seafood to steam instead of searing.
- Batch-cook proteins in separate single layers if doubling the yield to maintain proper contact with the hot metal surface.
- Maintain a strict 4-to-1 liquid-to-grain ratio when altering the dry corn volume to ensure proper starch hydration during the 20-to-25-minute simmering phase.
- Watch for the distinct visual cue of an opaque pink exterior and tightly curled C-shape to signal doneness, removing the skillet from the heat immediately at the 3-minute mark to prevent rubbery texture.
- Grate blocks of sharp cheddar manually rather than using pre-bagged varieties to prevent anti-caking cellulose agents from causing graininess in the dairy emulsion.
Precise thermal control during the final sauté prevents overcooking. Success relies entirely on timing the garlic and lemon juice addition during the last minute so the aromatics do not burn.
