Step 1

Heat 1 tablespoon olive oil in pan and sauté onions on low until just about caramelized. (This could take up to 45 minutes, but you can just sauté for 5 minutes if you prefer.)

Step 2

Add the water, salt, and pepper to the pan and bring to a boil. Then add in cornmeal and cook, stirring frequently, until water is absorbed, about 20 to 25 minutes.

Step 3

Remove from heat and stir in butter and Parmesan, then pour into bowl and set aside.

Step 4

Wipe out the pan and then heat the remaining 1 tablespoon olive oil over medium-low heat. Add in shrimp and cook until they turn pink. Add lemon juice and parsley and cook shrimp 1 minute longer.

Step 5

Spoon the shrimp over the grits and garnish with black pepper and additional chopped parsley, if desired.