Shrimp in lemon garlic sauce with corn grits

Ingredients:

• 550 g medium shrimp, peeled and deveined (leave the tails on)
• 3/4 cup instant cornmeal
• 1/4 tbsp. grated parmesan
• 3 tbsp (45 g) butter
• 2 large cloves garlic, minced
• A pinch of cayenne pepper (optional)
• Juice of half a lemon + wedges for serving
• 2 tbsp. l. coarsely chopped parsley

Preparation:

1. Pour 3 cups of water into a saucepan, cover, and bring to a boil over high heat. Remove the lid and slowly stir in the grits, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce the heat to medium-low and simmer, stirring, until thickened, about 5 minutes. Then stir in the Parmesan cheese and 1 tablespoon (15 g) butter. Remove from the heat, season with salt and pepper to taste. Cover and keep warm.
2. Meanwhile, season the shrimp with salt and black pepper. Melt the remaining 2 tablespoons (30 g) butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne pepper, if using, and cook, stirring, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, lemon juice, and parsley; stir to coat the shrimp, season with salt and pepper.
3. Divide the cornmeal into shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.