Recipe by Matt
"Classic Carolina Shrimp and Grits! Serve with lemon wedges."
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freshly ground black pepper
uncooked medium shrimp - peeled and deveined, tails left intact
2 large cloves
coarsely chopped fresh parsley
lemon, cut into wedges
I used quick cooking grits cooked following direction on package, then added butter, 1/4 cup romano cheese, 2 tsp lemon juice, salt & pepper. Next time more lemon in the grits. Omitted the cayenne from the shrimp. Still delicious!
did not like
I had no idea such an easy recipe could make such great shrimp & grits! I always thought a lot of cream had to be involved in order to make this dish tasty. This will be my new go-to recipe. I didn't have fresh parsley, so I used dry and it still came out great.
Very delicious! Didn't add lemon juice (personal preference).
Very yummy. I added lemon zest to the grits and over-did it a bit. Will definitely make again.
Dee-lish! I also used the quick-cooking grits, my weekly mainstay, and added the butter, salt and pepper as directed. Just as excellent. I would make sure to finely mince the garlic so not to disturb the texture. Everything else perfect as directed. Will make many times again! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon-Garlic Shrimp and Grits
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 88
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