# Ingredient list:
→ Parmesan Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup freshly grated Parmesan cheese
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
→ Shrimp
08 - 1 1/2 pounds large raw shrimp, peeled and deveined
09 - 2 tablespoons olive oil
10 - 3 cloves garlic, minced
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon cayenne pepper optional
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper
15 - Juice of 1/2 lemon
16 - 2 tablespoons chopped fresh parsley
→ Garnish
17 - Extra grated Parmesan cheese
18 - Chopped chives or scallions
# Step-by-Step Guide:
01 - In a medium saucepan, pour in chicken broth and whole milk. Set over medium heat until gently simmering. Gradually whisk in stone-ground grits to avoid clumping, then lower heat to maintain a light simmer. Cook for 20 to 25 minutes, stirring often, until the mixture is thick and creamy.
02 - Once grits are cooked, stir in unsalted butter, freshly grated Parmesan cheese, kosher salt, and black pepper. Mix thoroughly until smooth and velvety. Cover saucepan to keep warm while preparing shrimp.
03 - Pat shrimp dry with paper towels. In a mixing bowl, combine shrimp with smoked paprika, cayenne pepper, kosher salt, and black pepper. Toss well to coat all pieces evenly.
04 - In a large skillet, heat olive oil over medium-high heat. Sauté minced garlic until fragrant, about 30 seconds. Add seasoned shrimp and cook for 2 to 3 minutes per side, until shrimp are opaque and cooked through.
05 - Remove skillet from heat. Squeeze lemon juice over the shrimp and toss with chopped fresh parsley until evenly distributed.
06 - Spoon hot Parmesan grits into serving bowls. Top each portion with sautéed shrimp, extra Parmesan cheese, and a sprinkle of chopped chives or scallions.
