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Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
35 mins
Don't skimp on the herbed butter—that's where all the good stuff is!
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Ingredients
SHRIMP
- 12 Tbsp. cold unsalted butter, cut into pieces
- 4 garlic cloves
- 1/2 cup fresh parsley, roughly chopped
- Grated zest and juice of 1 lemon
- 1 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 2 lb. large shrimp, peeled and deveined
GRITS
- 4 cups low-sodium chicken broth
- 1 1/2 cups quick-cooking grits
- 1/2 tsp. kosher salt
- 2 cups grated pepper jack cheese (about 8 ounces)
- 1/2 cup mascarpone cheese
Directions
For the shrimp:
- Step 1Preheat the oven to 375˚. Combine the butter and garlic in a food processor. Throw in the parsley, lemon zest, red pepper flakes and salt. Pulse the mixture several times until everything is all mixed together. Add the lemon juice and pulse until creamy.
- Step 2Arrange the shrimp in a single layer on a large baking sheet and dot with the butter mixture.
- Step 3Roast until the shrimp are cooked through and pink, about 10 minutes. Transfer to a large bowl, making sure to drizzle all the herbed butter from the pan over the top, and toss.
For the grits:
- Step 1Bring the chicken broth and 2 cups water to a vigorous boil in a medium saucepan over high heat. Whisk in the grits and salt. Reduce the heat so that the grits boil but don’t explode onto your hand as they thicken; cook, stirring frequently, for about 4 minutes.
- Step 2Reduce the heat, stir in both cheeses and cook, stirring, until melted and thick, 3 to 4 minutes. Divide the grits among bowls and top with the shrimp and herbed butter.
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