Smoky BBQ Shrimp and Cheesy Grits

Ingredients

• 1 cup Stone-ground yellow grits
• 2 cups Chicken broth
• 2 cups Whole milk
• 1.5 cups Sharp cheddar cheese, shredded
• 1 pound Large shrimp, peeled and deveined
• 2 tablespoons Blackening seasoning
• 4 tablespoons Unsalted butter
• 0.5 cup BBQ sauce (hickory or smoky style)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Fresh parsley, chopped(optional)
• 1 teaspoon Smoked paprika

Instructions

1. 1

   In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium-high heat.

2. 2

   Whisk in the grits and a pinch of salt; reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until creamy.

3. 3

   While grits cook, toss the shrimp in a bowl with the blackening seasoning and smoked paprika until evenly coated.

4. 4

   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.

5. 5

   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.

6. 6

   Once the grits are tender, stir in the remaining butter and the shredded cheddar cheese until fully melted and smooth.

7. 7

   Divide the cheesy grits into bowls, top with the blackened shrimp, and drizzle the smoky BBQ reduction over the top.

8. 8

   Garnish with fresh parsley and serve immediately while hot.