Grits with Lemon Garlic Shrimp

15 Min.
15 Min.
4
Ingredients
1
pound (16 – 20 count shrimp), peeled and deveined
1 pound (16 – 20 count shrimp), peeled and deveined
1
cup white grits
1 cup white grits
1
tablespoon Better Than Bouillon® Roasted Chicken Base mixed with 4 cups hot water
1 tablespoon Better Than Bouillon® Roasted Chicken Base mixed with 4 cups hot water
6
tablespoons unsalted butter
6 tablespoons unsalted butter
2
tablespoons minced garlic
2 tablespoons minced garlic
1
tablespoon The Original “Louisiana” Brand Hot Sauce™
1 tablespoon The Original “Louisiana” Brand Hot Sauce™
2
teaspoon lemon zest
2 teaspoon lemon zest
1
tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lemon juice
½
cup chopped fresh parsley
½ cup chopped fresh parsley
Directions
  1. Add the chicken broth to a small saucepan and bring to a boil. Add the grits, stir and cook according to the package.
  2. Add the butter to a large sauté pan and melt over high heat. Add the shrimp and cook for 1 - 2 minutes per side. Add the garlic and Hot Sauce and cook for 30 seconds more. Remove the pan from the heat and stir in the lemon zest, juice and parsley.
  3. Divide the grits between 4 bowls and ladle the shrimp over the top of the grits, butter sauce too. Serve immediately.

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