Lemon-Garlic Shrimp and Grits with Fiddleheads
You can never have too many main course recipes, so give Lemon-Garlic Shrimp and Grits with Fiddleheads a try. For $7.57 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 293 calories, 39g of protein, and 12g of fat per serving. This recipe serves 4. This recipe from Crumb requires butter, raw shrimp, water, and fresh parsley. 26 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is pretty good. If you like this recipe, you might also like recipes such as Lemon-Garlic Shrimp and Grits with Fiddleheads, Lemon-Garlic Shrimp and Grits, and Lemon Garlic Shrimp and Grits.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 tbsp butter
Pinch of cayenne pepper
1 lb fresh fiddleheads (optional)
2 tbsp finely chopped fresh parsley
3 cloves garlic, minced
1 tbsp lemon juice
¼ cup grated parmesan cheese
1 tsp pepper
1¼ lbs raw shrimp, shelled, tailed and deveined
1 tsp salt
¾ cup stone-ground grits (not instant)
3 cups water
Equipment:
sauce pan
whisk
pot
frying pan
bowl
Cooking instruction summary:
In a medium-sized saucepan set over high heat, bring the water to a boil. Slowly whisk in the grits and salt until incorporated. Reduce heat to low and simmer, stirring occasionally, until the grits are soft and have absorbed most of the water. Stir in the parmesan, butter and pepper. Taste and adjust the seasoning with more salt and pepper, if desired. Remove from heat and cover to keep warm while you prepare the shrimp.Meanwhile, season the shrimp with salt and pepper.If adding fiddleheads, prepare them by brushing lightly and trimming the woody stems. Wash well under cold running water to remove any dirt or particles. In a large pot of boiling salted water, blanch the fiddleheads for 5 minutes, or until bright green and tender. Drain, then plunge immediately into an ice bath to stop the cooking process.In a large skillet set over medium-high heat, melt the butter until it starts to sizzle. Add the shrimp, garlic and cayenne along with the blanched fiddleheads (if using), and saute for 3-5 minutes or until the shrimp are pink and opaque in the centre. Remove from the heat and stir in the water, lemon juice and parsley. Toss to coat the shrimp with the sauce.To serve, spoon the grits into 4 shallow bowls, and top off with shrimp and sauce. Sprinkle with a little more parsley, if desired, and serve immediately.
Step by step:
1. In a medium-sized saucepan set over high heat, bring the water to a boil. Slowly whisk in the grits and salt until incorporated. Reduce heat to low and simmer, stirring occasionally, until the grits are soft and have absorbed most of the water. Stir in the parmesan, butter and pepper. Taste and adjust the seasoning with more salt and pepper, if desired.
2. Remove from heat and cover to keep warm while you prepare the shrimp.Meanwhile, season the shrimp with salt and pepper.If adding fiddleheads, prepare them by brushing lightly and trimming the woody stems. Wash well under cold running water to remove any dirt or particles. In a large pot of boiling salted water, blanch the fiddleheads for 5 minutes, or until bright green and tender.
3. Drain, then plunge immediately into an ice bath to stop the cooking process.In a large skillet set over medium-high heat, melt the butter until it starts to sizzle.
4. Add the shrimp, garlic and cayenne along with the blanched fiddleheads (if using), and saute for 3-5 minutes or until the shrimp are pink and opaque in the centre.
5. Remove from the heat and stir in the water, lemon juice and parsley. Toss to coat the shrimp with the sauce.To serve, spoon the grits into 4 shallow bowls, and top off with shrimp and sauce. Sprinkle with a little more parsley, if desired, and serve immediately.
Nutrition Information:
covered percent of daily need
