Shrimp and Grits y'all

Starting thinking about dishes for the Lenten season and ran across this Southern treat. Grits usually remind me of cream of wheat. In this case the savory factor over rides the breakfast blandness and the prep includes dairy so its off the list but I had a few shrimp in the freezer so...

The creamy, cheesy grits make a nice foil to the garlicky shrimp doused with fresh lemon.
This was heaven.

Shrimp and Grits

1 lb peeled raw shrimp
1 tbl olive oil
Salt and pepper
2 cloves of garlic minced
1 fresh lemon juiced
Parsley

For the grits
1 cup milk
3 tbls quick grits
1 c shredded white cheddar
Pinch of salt

Marinate the peeled shrimp in the oil and garlic. Prepare the grits by bringing the milk to a boil then slowly add in the grits, whisking all the time. When the grits thicken after a few minutes of cooking, remove from heat. Add the cheese and whisk till combined and cheese melts. Set aside and quickly saute the shrimps and garlic till the shrimp are pink. Remove from pan and add lemon juice to the pan and scrape up brown bits. Add shrimp back to pan and coat with sauce. Sprinkle with parsley and serve over grits.