1½ pounds large fresh shrimp, peeled and deveined (tails left on)
3 minced cloves garlic
¾ cup fresh lemon juice
½ cup chopped fresh parsley
1 pint heirloom cherry tomatoes, halved
Garnish: fresh baby arugula, crumbled feta cheese
Instructions
In a medium saucepan, bring 12 cups water to a boil over medium-high heat. Slowly whisk in grits, butter, 1½ tablespoons kosher salt, and garlic powder. Reduce heat to medium-low; cook, stirring occasionally, until thickened, about 20 minutes. Stir in cheese until smooth.
In a large skillet, heat oil over medium-high heat. Add onion to pan; cook until tender, about 3 minutes. Add shrimp, garlic, lemon juice, and remaining 1 tablespoon salt; cook until shrimp are pink and firm, about 5 minutes. Stir in parsley and tomatoes. Serve shrimp over grits. Garnish with arugula and feta, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/heirloom-tomato-shrimp-and-grits-recipe/