A Southern twist using pimento cheese in the grits topped with cast-iron seared shrimp.
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In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium-high heat.
Whisk in the grits and a pinch of salt, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until creamy.
While grits cook, pat the shrimp dry with paper towels and toss them in a bowl with the blackening seasoning until heavily coated.
Heat a large cast-iron skillet over high heat until it begins to smoke slightly, then add 1 tablespoon of butter.
Place shrimp in the skillet in a single layer and sear for 2 minutes per side until charred and cooked through; remove and set aside.
Once grits are tender, stir in the pimento cheese, remaining butter, and minced garlic until completely melted and incorporated.
Taste the grits for seasoning, adding salt or pepper if needed, then spoon into wide bowls.
Top the cheesy grits with the blackened shrimp, garnish with fresh chives, and serve with a squeeze of lemon.
