A classic Southern dish featuring juicy shrimp in a rich, creamy sauce served over a bed of buttery, cheesy grits, perfect for a hearty meal.

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Bring 2 cups of water to a boil in a medium pot. Add the grits and stir. Reduce heat to low, cover, and cook for about 20-25 minutes, stirring occasionally, until thickened. Stir in butter, milk, and cheese until smooth and creamy. Season with salt and pepper to taste. Keep warm.
While the grits are cooking, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add shrimp to the skillet and season with smoked paprika, Cajun seasoning, red pepper flakes (if using), salt, and pepper. Cook shrimp for about 2-3 minutes on each side until pink and cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add garlic and sauté for about 30 seconds until fragrant.
Add chicken broth, heavy cream, and lemon juice. Bring to a simmer and cook for 2-3 minutes, letting the sauce thicken slightly.
Return the shrimp to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes, allowing the shrimp to soak up the flavors.
Serve the shrimp and sauce over the creamy grits. Garnish with chopped parsley and additional lemon wedges if desired. Serve warm.

For a spicier dish, increase the amount of Cajun seasoning or add a dash of hot sauce.
For a different flavor, substitute the shrimp with scallops or a mix of seafood.
Grits can be prepared in advance and reheated on the stovetop with a bit of added milk or water.
If you prefer a thicker sauce, let it simmer for a bit longer until it reduces to your desired consistency.