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:

Quickview
293k Calories
38g Protein
11g Total Fat
10g Carbs
23% Health Score
Limit These
Calories
293k
15%

Fat
11g
18%

  Saturated Fat
5g
32%

Carbohydrates
10g
3%

  Sugar
0.59g
1%

Cholesterol
376mg
126%

Sodium
2375mg
103%

Get Enough Of These
Protein
38g
77%

Selenium
84µg
121%

Vitamin A
4534IU
91%

Manganese
1mg
72%

Vitamin C
41mg
50%

Phosphorus
491mg
49%

Copper
0.82mg
41%

Calcium
359mg
36%

Vitamin B3
6mg
34%

Vitamin K
33µg
32%

Iron
5mg
30%

Magnesium
115mg
29%

Zinc
4mg
28%

Vitamin B12
1µg
19%

Potassium
635mg
18%

Vitamin B2
0.3mg
18%

Vitamin B1
0.2mg
14%

Vitamin E
1mg
13%

Fiber
1g
7%

Folate
20µg
5%

Vitamin B6
0.08mg
4%

Vitamin B5
0.41mg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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