Lemon-Garlic Shrimp and Grits

Instant grits!  Sacrilege to those from the South.  I've never made grits.  Yes, I know hard to believe.  I can't believe how easy it was and tasted delish.  The hardest part was peeling the shrimp.  OH wait.  My husband did the grocery shopping and he splurged on the already peeled shrimp.  I know there was a reason I married him.  The shrimp in the picture are 31-40. I prefer a bit larger of a shrimp, but I can't complain.  I didn't do the grocery shopping!! From start to finish I think this mean took 15 mins.  The teenager wasn't a fan of the grits, but the lemony garlic flavoring of the shrimp really added to the light cheesy flavor of the grits.  I will definitely be making this dish again.

Adapted from: Food Network Magazine

Ingredients
3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving

Directions
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among four bowls and top with the shrimp and sauce. Serve with lemon wedges.