This savory remix to one of my favorite dishes answered the call for dinner and breakfast. With Parmigiano Reggiano cheese in hand, these Garlic Parm Shrimp and Grits are quick and easy to make while also full of great flavor.
- Parmigiano Reggiano Cheese Wedge
- Shrimp (1/2 lb raw, peeled, and deveined)
- Grits (1/2 Cup)
- Milk (1 cup)
- For ParmigianoReggiano Cheese
Grate 1 cup of parmesean cheese
You will use half of the grated cheese for the grits and the other half on top of the finished bowl
- For Grits
Boil ½ Cup of Grits in Milk
Stir in ½ cup of Parmigiano Reggiano Grated Cheese
Add garlic to taste
Once grits are almost done, reduce heat to low in order to not overcook and allow sufficient time to cook shrimp.
- For Shrimp
Properly flavor and seasonshrimp
Cook Shrimp in olive oil and set aside
Once Shrimp is cooked, ensure grits are cooked to your desired consistency and pour into serving bowls. The ½ cup of grits should yield two servings. Be mindful, if you prefer a more runny consistency, boil in more milk than what I called out in the recipe. The key to grits is to eat them how you enjoy them. I prefer a creamier and thicker consistency, so in my case, less is more.
Add cooked shrimp and additional grated Parmigiano Reggiano cheese to each serving and enjoy!
– Chef Curl Ardee