1. **Cook the grits:**
– Bring 4 cups of water (or chicken broth) to a boil in a medium saucepan.
– Gradually stir in the grits and reduce heat to low.
– Simmer, stirring occasionally, until the grits are tender and creamy (about 20-25 minutes for stone-ground). Add more liquid if needed.
– Stir in butter and cheese (if using) and season with salt and pepper to taste. Keep warm.
2. **Cook the shrimp:**
– In a large skillet, heat the butter and olive oil over medium heat.
– Add the chopped onion and sauté until softened (about 3 minutes).
– Add the minced garlic, smoked paprika, and cayenne pepper, and cook for another minute.
– Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side.
– Pour in the chicken broth (or white wine) and lemon juice. Let it simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
– Add lemon zest and stir everything together.
3. **Serve:**
– Spoon the creamy grits onto plates or bowls.
– Top with the shrimp and sauce.
– Garnish with fresh parsley and extra lemon wedges if desired.
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This dish is rich, savory, and comforting, with a nice balance of heat and citrus. I’m sure your friend’s dish falls along these lines or maybe has their own twist! If this isn’t what they swear by, let me know, and we can explore other Southern classics.
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