Ingredients:

  • 1 cup stone-ground white or yellow grits
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 4 tbsp unsalted butter (for grits)
  • 1 cup extra sharp white cheddar, freshly grated
  • 0.5 tsp sea salt
  • 1 lb large shrimp (16-20 count), peeled and deveined
  • 6 cloves garlic, thinly sliced
  • 4 tbsp unsalted butter, divided (for shrimp)
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 2 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, finely chopped
  • 3 green onions, thinly sliced

Instructions:

  1. In a heavy-bottomed saucepan, bring the chicken broth and milk to a gentle simmer over medium heat. Slowly whisk in the stone-ground grits and sea salt.
  2. Reduce heat to low and cover. Cook for 30 minutes, whisking vigorously every 5 minutes to release starches and ensure a creamy texture.
  3. Once grits are tender, whisk in 4 tablespoons of butter and the grated sharp cheddar until completely melted and emulsified. Keep warm.
  4. Pat shrimp dry and season with smoked paprika and cayenne pepper. In a large cast-iron skillet, melt 2 tablespoons of butter over medium-high heat.
  5. Add shrimp to the skillet in a single layer. Sear for 1-2 minutes per side until pink and slightly charred. Add sliced garlic during the last minute of searing to toast without burning.
  6. Deglaze the skillet with lemon juice. Reduce heat to low and swirl in the remaining 2 tablespoons of cold butter to create a glossy emulsion.
  7. Fold in the fresh parsley and green onion whites. Serve the garlic butter shrimp immediately over bowls of the creamy cheddar grits, garnished with green onion tops.