EFK Southern Shrimp & Cheddar Grits

Directions

1. For the grits, bring chicken stock and milk to a gentle simmer in a saucepan. Slowly whisk in stone-ground grits. Reduce heat and cook gently, stirring regularly, until completely tender and creamy according to the grind used; add a little additional milk or stock if needed during cooking. Stir in butter and sharp cheddar until smooth. Season with salt and black pepper and keep warm over very low heat.
2. Pat shrimp very dry and season with smoked paprika, garlic powder, salt, and black pepper. Heat a seasoned de Buyer carbon-steel skillet over medium-high to high heat with high-heat oil. Sear shrimp quickly in batches without crowding so they brown rather than steam. Remove shrimp as soon as they are cooked through and still tender. Lower heat, add butter and minced garlic, and cook briefly until fragrant without burning. Add chicken stock and Worcestershire sauce and scrape up the browned shrimp fond. Simmer briefly to concentrate into a light savory pan gravy. Return shrimp only long enough to coat and warm through. Spoon creamy cheddar grits into bowls or onto plates and top generously with shrimp and pan juices. Finish with sliced green onions and parsley. Serve immediately.