McKenzie Makes: Lemon-Garlic Shrimp and Grits!!!

This weeks recipe comes to you on behalf of The Food Network Magazine. Most of the recipes I include here are my own but sometimes I dig into my recipe arsenal of over 600 starters, mains and desserts for inspiration. This recipe was billed as being ready in 20 minutes or less and I wanted to see if that was the case….well I did it in 18 minutes! Served up for a few friends as we sorted out bachelorette duties and ideas for our dear friend Rachel Been, this dish is light and lovely- especially when you pair with a nice glass of pinot gris!



  • 1 1/2 cups instant grits
  • 1/2 cup fresh grated parmesan cheese
  • 6 TBL unsalted butter
  • 2 1/2 lbs medium shrimp, peeled and deveined with tails intact (de-frosted)
  • 4 garlic cloves, minced
  • 2 lemons (1 for juice and 1 as wedges for serving)
  • 1 TBL cayenne pepper
  • 2 TBL chopped fresh parsley
  • kosher salt and freshly ground black pepper

To Make:

  • place 6 cups of water in a medium saucepan, cover and bring to a boil
  • uncover and slowly whisk in grits, pinch of salt and pinch of pepper
  • reduce heat to medium low and cook, stirring occasionally, until thickened (4-5 minutes)
  • stir in parmesan cheese and 1 TBL butter
  • remove from heat and season with salt and pepper, keep warm by covering with aluminum foil
  • season shrimp with salt and pepper and melt 2 TBL butter in a large skillet over medium heat
  • add shrimp, cayenne and garlic
  • toss the shrimp until pink (3-4 minutes) and remove from heat
  • add 2 TBL water lemon juice and parsley to shrimp mixture and stir to coat
  • season with salt and pepper
  • divide grits into individual bowls and top with shrimp and sauce
  • serve with lemon wedges and enjoy!!!!


Filed under McKenzie Makes

2 responses to “McKenzie Makes: Lemon-Garlic Shrimp and Grits!!!

  1. Yum – would probably be nice with a few added red pepper flakes for a little heat!

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