Garlic Butter Shrimp and Cheesy Grits

Ingredients

• 1 cup stone-ground grits
• 4 cup water
• 1 cup whole milk
• 4 tbsp unsalted butter
• 1 cup sharp cheddar, grated
• 1 lb large shrimp, peeled and deveined
• 4 garlic cloves, minced
• 1 lemon (juice of)
• 2 tbsp flat-leaf parsley, chopped
• ½ tsp smoked paprika

Instructions

1. 1

   Bring the water and milk to a gentle simmer in a saucepan with a generous pinch of salt. Whisk in the grits in a slow stream so they do not clump.

2. 2

   Reduce the heat to low and cook, stirring often, until the grits are creamy and tender, about 15 to 18 minutes. Stir in 2 tablespoons of butter and the cheddar. Cover and keep warm.

3. 3

   While the grits cook, pat the shrimp dry and season with salt and the smoked paprika.

4. 4

   Melt the remaining butter in a wide skillet over medium-high. Add the garlic and cook for 30 seconds, then add the shrimp in a single layer. Cook for about 90 seconds per side, just until pink and curled.

5. 5

   Pull the pan off the heat. Squeeze in the lemon juice and toss with parsley. Spoon the shrimp and all the buttery pan sauce over bowls of cheesy grits.

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