Lemon-Garlic Shrimp and Grits

One type of cuisine I really like to prepare is anything Cajun-related. Savory and often spicy, Cajun cuisine is endemic to Louisiana, a state unlike any other. Although shrimp and grits is not uniquely a "Louisiana" dish, it is enjoyed throughout the Gulf states and is also known as "Low Country" food. This simple dish cooks up quickly thanks to the use of instant grits and since shrimp cook up naturally fast, this can be on the table in no time. You can choose to leave the tails on your shrimp or you can take them off for easier eating. Feel free to add as much cayenne pepper as you desire. For tamer crowds, use the bare minimum. This is a pretty solid standalone dish, so you probably won't need to serve any sides with it, but if you must, serve crusty bread as another starch. A cold beer is the most perfect beverage accompaniment.

Lemon-Garlic Shrimp and Grits

¾ cup instant grits

¼ cup grated Parmesan cheese

3 tbsp. extra virgin olive oil (can sub with 3 tbsp. unsalted butter)

1¼ lb. medium shrimp, peeled and deveined, tails on or off

2 large cloves garlic, minced

2 tbsp. roughly chopped fresh parsley

Juice of ½ a lemon, plus wedges for serving

Pinch of cayenne pepper (optional)

Kosher salt

Freshly ground black pepper

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 tsp. kosher salt and ½ tsp. pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tbsp. olive oil (or butter). Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Heat 2 tbsp. olive oil (or melt 2 tbsp. 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 tbsp. water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow, warmed bowls and top with the shrimp and sauce. Serve with lemon wedges.

Serves 4