Southern Shrimp and Grits (Creamy Parmesan Cheese Grits)

To make the parmesan cheese grits, combine five cups of water and a half teaspoon of salt in a medium saucepan set over medium heat. Bring the water to a boil, and then, stirring or whisking constantly, pour the grits into the boiling water.

Bring it back to a boil, then reduce the heat to low and simmer; stir or whisk often until the mixture becomes thick and creamy, about seven to ten minutes. Add two tablespoons of butter and the heavy cream, and stir to combine.

If your grits get too thick, add more water and mix well. I prefer mine on the thin side and usually add a tablespoon more water, but if you like them thicker, by all means, skip the extra water.

Once they are done, remove the pan from the heat and add the parmesan cheese. Stir constantly until the cheese is melted. Cover the pan and keep them warm while you sauté the shrimp.

Place the shrimp in a medium-sized bowl and add the Cajun or Creole seasoning, salt, black pepper, and cayenne pepper. Toss with a spoon or fork.

To sauté the shrimp melt four tablespoons of butter in a large skillet over medium-high heat.

Add the minced garlic and shrimp, and sauté, frequently stirring, until the shrimp are pink and opaque. (two to three minutes).

Remove the skillet from the heat and add four tablespoons of water, lemon juice, and parsley. Stir to coat the shrimp with the sauce.

Divide the parmesan grits into four bowls and top with the Cajun shrimp mixture. Garnish with extra parsley if desired, and serve hot. Enjoy!