The idea for this recipe came from Shay Shull of Mix and Match Mama. I just love her, and have tried so many of her recipes over the years. I enjoy this dish because it is quick, delicious and something different. For the shrimp I like to use Trader Joe’s Wild Argentina Shrimp, but any brand will work. Adding simply dressed greens and a crusty chunk of bread will round out this delicious meal.

2 pounds uncooked shrimp, peeled, deveined and thawed

the zest and juice of 1 lemon

1/4 cup extra virgin olive oil

2 tablespoons Old Bay

1 small shallot, finely chopped

1 cup instant grits

4 cups water

4 tablespoons butter

1/2 cup Parmesan cheese

salt and pepper

In a medium bowl combine the lemon zest and juice, olive oil, Old Bay, and shallot. Add in the shrimp and marinate in the refrigerator for 20 minutes. In the meantime, prepare the grits on your stovetop according to package directions. Pour the shrimp and marinade into a hot skillet. Bring the shrimp mixture to a quick boil. The shrimp will be fully cooked in less than 4 minutes. Keep an eye on it, stirring regularly, and do not overcook. Add butter and Parmesan to the grits and stir. If the grits thicken too much add a few teaspoons of milk to help. Serve a dollop of grits in a bowl, topped with the shrimp and plenty of juice. Salt and pepper to taste.