# Components:
→ Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
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
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of half a lemon
# Directions:
01 - Bring chicken broth and whole milk to a boil in a medium saucepan. Gradually whisk in stone-ground grits. Reduce heat to low, cover, and simmer, stirring occasionally, until creamy and thickened, about 20 to 25 minutes.
02 - Stir in shredded cheddar cheese, unsalted butter, kosher salt, and black pepper. Adjust seasoning to taste and keep warm.
03 - Combine shrimp with smoked paprika, cayenne pepper if using, kosher salt, and black pepper, coating evenly.
04 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
05 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in scallions and cook for 1 minute.
06 - Return shrimp to the skillet. Add chopped parsley and lemon juice, tossing to coat evenly in the garlic butter mixture. Remove from heat.
07 - Spoon creamy grits into bowls. Top with shrimp and garlic butter sauce. Garnish with additional scallions and parsley as desired.
