4tsplemon juiceusually equivalent to the juice of 1 whole lemon
Instructions
Heat liquid for grits: In a medium saucepan, bring the 15 ounces seafood stock, 1/2 cup white wine, 1/2 cup water, and 1/2 tsp Kosher salt to a boil.
Cook grits: Whisk in the 1 cup grits and cook over moderately high heat. Continue to stir periodically until thickened and the grits are tender- about 5-10 minutes total. Add the 3 tbsp heavy cream, 3 tbsp unsalted butter, and 2 cups sharp cheddar cheese and gently stir. Cover and remove from heat. Set aside.
Cook shrimp: To cook the 1 lb shrimp, heat 2 Tbsp olive oil (or bacon grease if available) in a large skillet over medium-high heat. Coat shrimp with 1/4 tsp black pepper and cook in skillet until they start to turn golden brown for approximately 3 minutes. Once turned, stir in remaining ingredients (3 garlic cloves , 1 tbsp flat-leaf parsley , 1 tsp smoked paprika, 1 tsp Worcestershire sauce, 2 dashes hot sauce , 4 tsp lemon juice) to create a sauce and cook for an additional 2 minutes or until they are fully cooked.
To serve, spoon the warm cheesy grits into a bowl and top with shrimp with a bit of sauce. Serve hot and enjoy!