Garlic Butter Sauteed Shrimp N’ Grits

For the Grits:

1 Cup Grits (prepared according to package instructions) with 1 Tbsp butter, 1/4 cup milk, and a pinch of salt

For the Roasted Potatoes and Onions:

For the Green Beans:

For the Shrimp:

1. Prepare the Grits:

Cook the grits according to the instructions on the package. Season with 1 Tbsp butter, 1/4 cup milk, and a pinch of salt. Keep warm.

2. Roast Potatoes, Onions, and Green Beans:

Preheat your oven to 400 degrees Fahrenheit.
Toss the bite-sized pieces of white onion and red potatoes with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp pepper in a bowl.
Spread the seasoned potatoes and onions on a baking sheet. Separately, toss the fresh green beans with 1 tbsp olive oil, salt, and pepper and place them beside the green beans on the baking sheet.
Roast the potatoes, onions, and green beans in the preheated oven until they are tender and slightly crispy. This may take approximately 20-25 minutes. The green beans will likely be done a little earlier than the potatoes. In this case, remove them from the pan and set aside while the potatoes keep roasting.

3. Saute the Shrimp:

In a separate pan, heat 1 Tbsp butter over medium-high heat.
Add the minced fresh garlic to the melted butter and sauté until fragrant.
Add the fresh shrimp to the pan and cook them until they are heated through and slightly pink (if using pre-cooked shrimp) or until they turn pink and opaque (if using raw shrimp).
Remove the pan from the heat and squeeze fresh lemon juice over the shrimp.

4. Assemble the Dish:

Serve the prepared grits in two bowls or on two plates.
Pile the roasted potatoes, onions, and green beans on top of the grits, dividing them evenly.
Arrange the garlic butter-sauteed shrimp on top of the vegetables, evenly distributing them.
Garnish each serving with additional lemon wedges if desired, serve hot, and enjoy!

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