Southern-style grits with a smoky BBQ sauce reduction and blackened 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; reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until creamy.
While grits cook, toss the shrimp in a bowl with the blackening seasoning and smoked paprika until evenly coated.
Heat a large cast-iron skillet over high heat with 2 tablespoons of butter; sear the shrimp for 2 minutes per side until blackened and opaque.
Remove shrimp from the skillet and set aside; in the same skillet, whisk together the BBQ sauce and Worcestershire sauce, simmering for 3 minutes to reduce and thicken.
Once the grits are tender, stir in the remaining butter and the shredded cheddar cheese until fully melted and smooth.
Divide the cheesy grits into bowls, top with the blackened shrimp, and drizzle the smoky BBQ reduction over the top.
Garnish with fresh parsley and serve immediately while hot.
