# Components:
→ Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water
03 - 1 cup whole milk
04 - 1 cup sharp cheddar cheese, shredded
05 - 2 tablespoons unsalted butter
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
→ Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper, optional
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil
→ Garlic Butter Sauce
14 - 4 tablespoons unsalted butter
15 - 4 cloves garlic, minced
16 - 1/4 cup scallions, thinly sliced, plus extra for garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of half a lemon
# Method:
01 - Bring chicken broth and milk to a boil in a medium saucepan. Gradually whisk in grits, reduce heat to low, cover, and simmer, stirring occasionally, for 20 to 25 minutes until thick and creamy.
02 - Stir in cheddar cheese, butter, salt, and pepper. Taste and adjust seasoning as needed. Keep warm.
03 - Combine shrimp with smoked paprika, cayenne pepper if using, salt, and black pepper.
04 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until opaque and pink. Remove from skillet and set aside.
05 - In the same skillet, melt butter over medium heat. Sauté garlic for 30 seconds until fragrant, then add scallions and cook for 1 minute.
06 - Return shrimp to the skillet, add parsley and lemon juice, and toss to coat evenly. Remove from heat.
07 - Spoon grits into bowls, top with shrimp and garlic butter sauce. Garnish with additional scallions and parsley.
