Ingredients:
For the Grits:
1 cup stone-ground grits
4 cups water (or chicken broth for more flavor)
1 cup milk (whole or half-and-half for creamier texture)
4 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese
Salt and pepper, to taste
For the Shrimp:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon lemon juice
Salt and pepper, to taste
Optional: 1-2 tablespoons chopped fresh parsley for garnish
Instructions:
For the Grits:
Cook the Grits:
In a large pot, bring water (or chicken broth) to a boil. Slowly stir in the grits, reducing the heat to low.
Cook the grits, stirring frequently, until thickened and tender. This usually takes about 20-30 minutes, depending on the type of grits you’re using.
Finish the Grits:
Stir in the milk, butter, and shredded cheddar cheese. Mix until the cheese is melted and the grits are creamy. Season with salt and pepper to taste.
Keep warm until ready to serve.
For the Shrimp:
Prepare the Shrimp:
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