Lemon-Garlic Shrimp and Grits
Grits, cooked in chicken broth, are thick, rich and garlicky—the ideal complement to roasted, spiced up shrimp. Ree says not to skimp on the herbed butter, and who are we to disagree?
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- FOR THE SHRIMP:
- 12 tablespoons cold unsalted butter, cut into pieces
- 4 cloves garlic
- 1/2 cup fresh parsley, roughtly chopped
- 1 lemon, grated zest and juiced
- 1 teaspoon kosher salt
- 2 pounds shrimp, peeled and deveined
- FOR THE GRITS:
- 4 cups low-sodium chicken broth
- 1 1/2 cups quick cooking grits
- 1/2 teaspoon kosher salt
- 2 cups grated pepper jack cheese
- 1/2 cup mascarpone cheese
- FOR THE SHRIMP: Preheat the oven to 375˚. Combine the butter and garlic in a food processor. Throw in the parsley, lemon zest, red pepper flakes and salt. Pulse the mixture several times until everything is all mixed together. Add the lemon juice and pulse until creamy.
- Arrange the shrimp in a single layer on a large baking sheet and dot with the butter mixture.
- Roast until the shrimp are cooked through and pink, about 10 minutes. Transfer to a large bowl, making sure to drizzle all the herbed butter from the pan over the top, and toss.
- FOR THE GRITS: Bring the chicken broth and 2 cups water to a vigorous boil in a medium saucepan over high heat. Whisk in the grits and salt. Reduce the heat so that the grits boil but don’t explode onto your hand as they thicken; cook, stirring frequently, for about 4 minutes.
- Reduce the heat, stir in both cheeses and cook, stirring, until melted and thick, 3 to 4 minutes. Divide the grits among bowls and top with the shrimp and herbed butter.