I’ve owed you this one for a while now, but it’s definitely worth the wait. Because when Lemon Thyme won the “herbcentric” poll, I knew exactly what I wanted to do. If you haven’t used fresh lemon thyme before, you should start. It’s great in so many things: from dishes like this one to garnishes in summer drinks, and even in the pie crust for your lemon tarts. It’s flavor is exactly how it sounds and therefore you don’t need much to make it shine.
Take for example the lemon thyme shrimp. Using the fresh herb as the major seasoning of sweet shrimp makes for a bright and light meal that is best served with something a bit peppery. Which is exactly why I decided to pair them with these cheese grits loaded with sautéed arugula. While you’ve probably only used arugula for salads, I really encourage you to start sauteing it. Much like spinach, the greens wilt tremendously, but their peppery punch is just delicious!
Enjoy the recipe!
Lemon Thyme Shrimp:
1 lb cleaned and deveined shrimp
Juice of 1 Lemon
2 tbsp hot sauce
2 tbsp fresh lemon thyme
2 tbsp honey
1 small red bell pepper (diced)
3 scallions (chopped)
1 garlic clove (minced)
In a small mixing bowl, whisk together the lemon juice, hot sauce, and honey. In a pan or skillet over med/high heat saute the chopped bell pepper, the scallions, the garlic, and the lemon thyme in a little extra virgin olive oil. After 3 minutes add the shrimp and season with salt and pepper. After 2 minute, add the sauce and saute further until the shrimp are cooked and the sauce has reduced just slightly. Serve over rice, or in this case arugula grits!