December 10, 2017
Main Dish, Shellfish, Shrimp,
Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spices, Herbs, Spring more
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"Peel-n-Eat Shrimp over delightfully different grits! The green grits are a separate recipe. See my posted recipe on this site. From Coastal Lvng. Time does not include preparation of the green grits - so adjust your time requirements accordingly!"
Using a sharp paring knife or kitchen shears, cut along the back of shrimp, through the shells, and remove and discard veins. Pat shrimp dry. This is the step that takes the most time, and can be done in advance.
In a large bowl, whisk together cornstarch, black pepper, and ONLY 2 teaspoons of the salt. Set aside until time to cook the shrimp.
Prepare the Green Grits, according to the recipe directions. Once done, cover to keep the grits nice and warm. The shrimp only take a few minutes to cook, so you will do that immediately after finishing the grits.
Add the raw shrimp to the cornstarch mixture, and toss to coat.
Heat oil in a large skillet over medium-high. Working in 3 batches, fry shrimp until golden brown, crispy, and cooked through, about 1 minute per side. Drain on a baking sheet lined with paper towels. Sprinkle shrimp with remaining 1/2 teaspoon salt, and serve over grits, sprinkling with the parsley to garnish.
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