Deep South Creamy Garlic Shrimp and Grits

Ingredients

• 1 cup stone-ground yellow grits
• 2 cups chicken broth
• 2 cups heavy cream
• 6 tablespoons unsalted butter
• 1.5 cups sharp cheddar cheese, shredded
• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 teaspoon cajun seasoning
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped(optional)

Instructions

1. 1

   In a large saucepan, bring the chicken broth and 1 cup of heavy cream to a gentle boil over medium-high heat.

2. 2

   Whisk in the grits and a pinch of salt, then reduce heat to low and cover the pot.

3. 3

   Simmer the grits for 20-25 minutes, stirring occasionally to prevent sticking, until they are tender and creamy.

4. 4

   Stir in 2 tablespoons of butter and the shredded cheddar cheese until completely melted, then keep warm.

5. 5

   In a large skillet, melt the remaining 4 tablespoons of butter over medium heat.

6. 6

   Add the shrimp and garlic to the skillet, sprinkling with Cajun seasoning, and sauté for 3-4 minutes until pink.

7. 7

   Stir in the remaining 1 cup of heavy cream and lemon juice, simmering for 2 minutes until the sauce thickens slightly.

8. 8

   Spoon the creamy grits into bowls, top with the garlic shrimp and sauce, and garnish with fresh parsley.