Shrimp and Grits

• 1 cup Polenta
• 4 Tablespoons Unsalted Butter
• 1 cup Shredded Cheddar Cheese
• 1 pound Shrimp, Peeled And Deveined
• 2 teaspoons Olive Oil
• 1 whole Lemon, Juiced
• 2 Tablespoons Parsley, Chopped
• 1/2 cups Scallions, Thinly Sliced
• 1 clove Garlic (large), Minced
• Salt And Pepper, to taste

1. Follow the directions on the polenta package to determine how much water should be used for 1 cup of polenta.
2. Bring a large pot of water to boil.
3. Add the polenta to the boiling water and begin whisking immediately to avoid clumping.
4. Lower heat and bring polenta to a simmer and cover.
5. Remove from heat when all water is absorbed, which takes less than 5 minutes.
6. Stir in butter and shredded cheese and set aside.
7. Rinse and pat the shrimp dry.
8. Coat a skillet with oil and put it over medium heat.
9. Add the shrimp and cook until both sides are pink.
10. Add lemon juice, parsley, scallions, garlic, and salt and pepper and cook for an additional 3 to 5 minutes.
11. Spoon grits into a bowl and top with the shrimp mixture.
12. Serve immediately.
13. Adapted from Joythebaker.coms Shrimp and Grits recipe.

polenta, butter, cheddar cheese, shrimp, olive oil, lemon, parsley, scallions, clove garlic, salt

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-grits-6/ (may not work)