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Ingredients
- 16 Shrimp for two people and some was left over I bought them already deveined and with tail on.
- olive oil
- in About 9 cloves of garlic pealed and sautéedolive on low for about 30 minutes. Remove from pan. Put somethe grits.
- in I added 5 TB butterlater to sautéed the shrimp until pink. Addedsome scallions and red pepper flakes and add the garlic backat end and about half of a lemon juice.
- Grits
- 1 Cup Bob Red Mills Yellow Corn Meal
- 3 cups heavy cream
- 3 Tablespoons butter
- Two scallions
- Lemon zest and squeeze of lemon
- in salt Pepper, Garlic Pepper and I putsome of the cooked garlic. Be sure to season the grits while you’re cooking them!
- 3 cups heavy cream
- 3 Tablespoons butter
- Two scallions
- Lemon zest and squeeze of lemon
- in salt Pepper, Garlic Pepper and I putsome of the cooked garlic. Be sure to season the grits while you’re cooking them!
Ingredients
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Instructions
- Place a large pot on Medium to high heat and add milk and cream, salt and pepper, whisk in corn meal and stir until it thickens, keep stirring! If you leave it without stirring it could burn! Be patient. Well actually for me personally, cooking is therapy! Relax and whisk, whisk, whisk! The grits take about 10 minutes or so to start to thicken up. Then remove from heat and add in the butter.
- Cook the shrimp in some olive oil and a little butter for about 3 or 4 minutes until they are pink, add in lemon zest, juice, garlic and scallions at the end.
- Spoon some of the grits in a bowl and add the shrimp and sauce over and grate up some fresh parmesan cheese on top!
Recipe Notes
Enjoy the Journey!
Sue
Gluten Free Lady www.glutenfreelady.com
