Lemon Basil Shrimp & Grits

My love affair with Shrimp & Grits continues!  Tonight I needed a quick easy meal that did not have me on my feet for long.  Because of that I decided to go Rachael Ray style - 30 min meals, but with my own recipe!  I also must use garlic, because I bought a garlic press a few weeks ago and am loving the taste of freshly crushed/minced garlic in just about everything.  Tonight's shrimp and grits is a refreshing bright tasting meal.  As always if you are not a grits fan you can serve this over rice, quinoa or pasta!

Lemon Basil Shrimp & Grits: Serves 2-3

1/2C Grits (not instant)
2C Water
2tsp Butter
1lb Shrimp, Peeled/De-veined
1 Small Lemon
1TB Olive Oil
3-4 Garlic Cloves - Minced
1tsp Dried Basil
Salt & Pepper

In a sauce pan bring water to a boil, add grits and reduce to a simmer, add some salt & pepper and whisk every 2 minutes or so until the grits thicken and all water is absorbed. Add butter and melt in and keep on low while cooking the shrimp, continuing to stir every few minutes until ready to eat.

With the peeled and de-veined shrimp in a mixing bowl add some salt, pepper and the basil tossing to coat and set to the side. In a large saute pan over medium heat add olive oil, zest & juice of the small lemon, and minced garlic. Heat for 2-3 minutes until you can smell the garlic and lemon, then add the shrimp to the pan in a single layer, toss to coat with the sauce then let it simmer for 2-3 minutes, flip to cook the other side and when the shrimp are no longer translucent remove from the heat.

Serve the shrimp over the grits making sure to spoon on the juice that is in the pan.

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WW: 12 Points Plus / serving @ 2 servings
8 Points Plus / serving @ 3 servings