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Cook the Parmesan Grits:
In a saucepan, bring chicken broth to a boil. Gradually whisk in the grits. Reduce heat and simmer, stirring occasionally, for 20-25 minutes until thickened.
Stir in milk, Parmesan, butter, salt, and pepper. Cook until everything is melted and creamy. Keep warm.
Prepare the Shrimp:
In a large skillet, heat olive oil and butter over medium-high heat. Add garlic and sauté for about 1 minute, until fragrant.
Add the shrimp, cooking 2-3 minutes per side, until they turn pink and opaque.
Pour in lemon juice, zest, and broth. Simmer for another minute or two to reduce the sauce slightly.
Season with salt and pepper, then remove from heat. Garnish with fresh parsley.
Serve:
Spoon the creamy Parmesan grits onto plates and top with shrimp. Garnish with additional parsley and lemon zest if desired.
Tips:
Cooking Shrimp: Don’t overcook shrimp. Remove them from heat as soon as they turn pink.
Grits Texture: Stir often while cooking grits to keep them smooth and lump-free.