Shrimp and Grits

Gather and prepare all ingredients.

In a medium-sized pot over medium-high heat, bring the water, 2 cups of chicken broth, salt, and pepper to a boil. Once at a boil, stir in the grits and turn the heat to low. Cover and cook for 15-20 minutes, stirring occasionally.

While the grits are simmering, start the shrimp. Pat the shrimp dry with paper towels and season with Creole/Cajun seasoning on both sides.

Heat the vegetable oil in a medium skillet over medium-high heat. Once hot, sear the shrimp for 1-2 minutes on both sides. Work in batches if needed. Remove the shrimp from the pan and turn the heat to medium.

Next, add the onions and sauté for 5 minutes, until translucent. Add the garlic and cook for 2 more minutes.

Sprinkle the flour over the onions and cook for 1 minute.

Add the remaining 1 cup chicken broth, milk, and hot sauce to the skillet. Bring to a simmer and cook for 2 minutes, until thickened. Gently scrape the bottom of the skillet. Add the shrimp back to warm through.

To finish the grits, stir in 2 Tbsp of butter and cheddar to melt.

Evenly divide the grits into four bowls. Spoon the shrimp and sauce over the grits and garnish with green onions.