Shrimp Scampi With Parmesan Grits Polenta Recipe | Quaker Oats
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  • 1/4 Cup(s) Quaker® Organic Old Fashioned Grits, uncooked
  • 1 Cup(s) water
  • 1/2 Tablespoon(s) shredded Parmesan cheese
  • 2 Ounces medium shrimp, shelled and deveined
  • 1 Teaspoon(s) canola oil
  • 1 Teaspoon(s) unsalted butter
  • 1/2 Teaspoon(s) minced garlic
  • 1 Tablespoon(s) white wine
  • 1/2 Teaspoon(s) fresh lemon juice
  • 2 Tablespoon(s) chopped parsley
  • 1/2 Teaspoon(s) lemon zest
  • Dash coarse grind black pepper

Prep Time: 20 minutes

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Cooking Instructions

  • In medium saucepan, bring water to a brisk boil. Slowly stir grits and salt into boiling water. Reduce heat to low; cover. Cook 15 to 20 minutes or until very thick, stirring occasionally. Stir in Parmesan cheese; keep warm.

  • While grits cook, prepare scampi. Pat shrimp dry with paper towels. In medium nonstick skillet, heat oil and butter over medium-low heat until butter melts. Stir in garlic; cook and stir 1 minute. Add shrimp to pan; cook 2 to 3 minutes or until they turn pink. Remove shrimp from pan. Cover with aluminum foil to keep warm.

  • Add wine and lemon juice to skillet. Stir to combine. Return shrimp to skillet; toss with parsley, lemon zest and black pepper. Stir to combine well. Serve over grits polenta.

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