1 1/4lbextra-large shrimppeeled, deveined with the tails removed
1/4cupfresh lemon juice
Bring 5 cups of water to boil over high heat. Once the water is boiling, whisk in 1 cup of Quick Grits,1/2 tsp salt and 1/4 tsp pepper. Reduce heat to low and continue cooking, whisking frequently to prevent lumps. Cook for about 5-7 minutes. Stir in 2 Tbsp butter and 2 Tbsp cream, if using, and mix well. Add the Parmesan cheese and mix well again. Remove from heat and cover to keep warm.
Shrimp and Sauce
Season the shrimp with salt and pepper. Add 4 Tbsp of butter to a large skillet over medium-high heat. Add the minced garlic, shrimp and cayenne pepper, and cook, stirring frequently until the shrimp are pink about 3-4 minutes. Add chopped parsley, lemon juice, and 4 Tbsp water and mix well to coat the shrimp.
Divide the grits into 4 bowls and top with the shrimp mixture. Sprinkle with extra parsley if desired.
Sharon's Tips:Don't use stone-ground grits or try to save time by using instant grits. Quick Grits works perfectly in this recipe and only take minutes to cook.