Shrimp simmered in a Worcestershire-heavy butter sauce served over creamy corn grits.
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In a medium saucepan, bring the chicken stock to a boil, then slowly whisk in the grits and a pinch of salt.
Reduce heat to low, cover, and simmer the grits for 20-25 minutes, stirring occasionally until creamy.
While grits cook, combine Worcestershire sauce, lemon juice, garlic, Cajun seasoning, and black pepper in a large skillet over medium heat.
Simmer the sauce for 5 minutes until it reduces slightly, then add the shrimp to the skillet in a single layer.
Cook shrimp for 2 minutes per side until pink, then reduce the heat to low.
Whisk the cold, cubed butter into the shrimp sauce one piece at a time to create a thick, emulsified glaze.
Stir the heavy cream and cheddar cheese into the finished grits until completely melted and smooth.
Spoon the grits into shallow bowls, top with the BBQ shrimp and plenty of butter sauce, and garnish with green onions.
