# Components:
→ Cheesy Grits
01 - 1 cup stone-ground grits
02 - 4 cups water or low-sodium chicken broth
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter
05 - 1/2 cup shredded sharp cheddar cheese
06 - 1/4 cup heavy cream (optional, for extra richness)
→ Spicy Garlic Shrimp
07 - 1 pound large shrimp, peeled and deveined
08 - 2 tablespoons unsalted butter
09 - 2 cloves garlic, minced
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper
12 - Salt and black pepper, to taste
13 - 1 tablespoon fresh lemon juice
14 - 2 tablespoons chopped fresh parsley
→ Pan Sauce
15 - 1/4 cup chicken broth
16 - 1 tablespoon Worcestershire sauce
17 - 1 teaspoon hot sauce (optional)
# Method:
01 - In a medium saucepan, bring water or chicken broth and salt to a boil. Gradually whisk in the grits. Lower the heat, cover, and simmer, stirring occasionally, until thickened, approximately 15 minutes. Stir in butter, shredded cheddar cheese, and heavy cream if using. Hold warm until serving.
02 - While the grits cook, preheat a cast-iron skillet over medium-high heat. Add butter and once melted, add minced garlic, cooking until aromatic for about 30 seconds. Arrange the shrimp in a single layer, then season with smoked paprika, cayenne, salt, and pepper. Cook shrimp 1 to 2 minutes per side until pink and opaque. Transfer shrimp to a plate.
03 - In the same skillet, pour in chicken broth, Worcestershire sauce, and hot sauce if using. Stir well and scrape up any browned bits from the skillet. Simmer for 1 to 2 minutes until slightly reduced. Return shrimp to skillet and toss to combine. Stir in fresh lemon juice and chopped parsley.
04 - Spoon the warm cheesy grits into shallow bowls or back into the skillet. Arrange the shrimp and pan sauce on top. Finish with extra parsley and lemon wedges if desired.
