Beth's Shrimp and Grits

• Gluten free

• Seafood

  • 12 Shrimp

• Produce

  • 1/2 tsp Lemon, fresh zest
  • 1/2 tsp Oregano, dried
  • 1 Parsley, fresh

• Condiments

  • 2 tsp Lemon juice, fresh

• Pasta & Grains

  • 1/2 cup Polenta

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Louisiana hot sauce or red pepper flakes
  • 1/2 tsp Salt
  • 1 Salt + pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 1 1/2 cup Water

Found on entertainingwithbeth.com

Description

Ingredients

• For Polenta:
• ½ cup (120 ml) polenta
• 1 ½ cup (350 ml) water
• ½ tsp (2.5 ml) salt
• 1 tbsp (15 g) butter
• ¼ cup (22 g) grated Parmesan cheese
• For Shrimp:
• 12 Shrimp
• 1 tbsp olive oil
• ½ tsp (2.5 ml) Chili Powder
• ½ tsp (2.5 ml) oregano, dried
• salt + Pepper to taste
• ½ tsp (2.5 ml) fresh lemon zest
• 2 tsp (10 ml) fresh lemon juice
• For Garnish:
• Fresh Parsley
• Louisiana hot sauce or red pepper flakes

Directions

• Combine polenta, water and salt in a microwave safe bowl. Microwave on high for 6 mins.
• Meanwhile, butterfly shrimp and remove tails. Cut into bit sized chunks.
• In a skillet heat olive oil to medium-high, then add shrimp, cooking until almost cooked all the way through then add spices, zest and the lemon juice, and sauté until fully cooked.
• Once grits are cooked stir in butter and cheese. Pour grits into a bowl, top with shrimp hot sauce and fresh parsley!