Shrimp and Grits with Garlic, Lemon and Scallions

These shrimp and grits pair creamy, savory grits with quickly sautéed shrimp, garlic, lemon, and scallions. The contrast is the point: keep the grits soft enough to spoon, and cook the shrimp just until opaque so they stay tender. This version uses a short ingredient list and gives you a practical way to handle different grits brands. Recipe at a glance: Serves 4 · Prep 15 minutes · Cook about 30 minutes (grits time varies by package) · Total about 45 minutes. Why this method works Grits thicken as they cook, and stone-ground, regular, and quick-cooking grits do not share the same timing or liquid ratio. Following the package directions gives the most reliable starting point. Stir often, use a heavy saucepan, and keep extra hot water or stock nearby: a splash at the end loosens grits without making them watery. The shrimp cook separately in a hot skillet, so they are not left simmering while the grits finish. Cook the shrimp in a single layer and take them off the heat as soon as they…

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