Lemon-Garlic Shrimp and Grits

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 pound 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

2 tablespoons roughly chopped fresh parsley

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 of 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 of water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
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