Oh my word! This was such a hit! My kids are such shrimp fans, that the other night I made us a really quick and easy version of Shrimp & Grits. I quickly marinaded the shrimp, grilled it and served it with some creamy Parmesan grits. It was a simple as that. Enjoy!
This recipe serves four to six.
2 pounds of cooked and deveined shrimp (fresh or frozen that has been thawed out)
the zest and juice of a lemon
about a 1/4 cup of Extra Virgin Olive Oil (EVOO)
about 2 tablespoons of Cajun seasoning (found on the spice aisle)
2 cups of instant grits (or more if you like)
2 2/3 cups water
½ cup grated Parmesan cheese
about 6 green onions, chopped
a big pinch of pepper
I like to let my shrimp marinate about 20 minutes beforehand. To make your marinade, add all of these ingredients to a gallon-sized baggie and then refrigerate: shrimp, the zest and juice of your lemon, EVOO, and Cajun seasoning. Seal up baggie and pop in the fridge to marinate.
Next, preheat your indoor grill pan or outdoor grill to medium-high. If your grates are too large for shrimp (they’ll fall through), then use a grilling basket. Spray your grate or your grilling basket quite liberally with cooking spray so the shrimp won’t stick.
Place your shrimp on the grill (discarding the marinade) and grill up just a few minutes until they’re cooked (it doesn’t take long!).
Meanwhile, make your grits per the package directions (microwave the grits and water on high about 3 minutes). When they’re ready, remove from microwave and stir in your Parmesan along with the green onions and pepper.
Serve your grilled shrimp over the grits and dinner is done.
So, so, so easy! My family loved this recipe!