The only way to enjoy grits is to add butter and cheese. Then add more butter and cheese. This was the first time I made this dish, and while it’s delish, it’s also decidedly not heart healthy. Which makes this recipe perfect for sharing!
For our first Friends-giving this week, B and I each made a memorable dish. His German Potato Salad is practically legendary now, but my shrimp and grits held their own in the taste test. I’d make this again. In fact, the hubby declared, “Holy moley! These are good!” Thanks for the recipe, Aunt Judy – and Southern Living.
3 TBS butter
1. Prepare Parmesan Grits: Bring 1 tsp. salt and 8 cups water to a boil in a medium saucepan. Gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper and butter until smooth. Taste and keep warm. TIP: Use a whisk – it helps the fluffiness factor.2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein and/or detail, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt – I tossed them with salt and pepper in a colander. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skillet with slotted spoon.