‘Southern staple’: Just 6 ingredients. This is so good, I always get requests for the recipe

1. Start the grits: In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Slowly whisk in the grits, then reduce the heat to low. Simmer, stirring frequently, for about 5–7 minutes or until thick and creamy. If they start to sputter, turn the heat down a bit more.

2. Make them creamy and cheesy: Once the grits are tender, stir in 1 tablespoon of the butter and all of the shredded cheddar cheese until melted and smooth. Taste and add a pinch of salt if needed (depending on how salty your broth and cheese are). Cover and keep warm on the lowest heat setting, stirring occasionally.

3. Season the shrimp: While the grits finish, pat the shrimp dry with paper towels. Toss them in a bowl with the Cajun or Creole seasoning until evenly coated. If you like more heat or flavor, sprinkle on a little extra seasoning.

4. Cook the shrimp: In a large skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the seasoned shrimp in a single layer. Cook for 2–3 minutes on the first side, until they start to curl and turn pink, then flip and cook another 1–2 minutes, just until opaque and cooked through. Don’t overcook or they’ll get rubbery.

5. Adjust and assemble: If the grits have thickened too much while the shrimp cooked, stir in a splash of hot water or broth to loosen them back up to a creamy consistency. Taste and adjust seasoning in both the grits and shrimp if needed.

6. Serve: Spoon a generous portion of cheesy grits into each bowl, then top with a handful of shrimp. If there’s any buttery seasoning left in the skillet, drizzle it over the top. Serve immediately while everything is hot and cozy.

To keep this truly weeknight-friendly, I designed it around just six ingredients, but you can easily dress it up when you have a little more time. For extra richness, stir a splash of heavy cream or a bit more butter into the grits at the end. If you miss that classic shrimp-and-grits smokiness, cook a couple slices of chopped bacon first, then use the drippings instead of some (or all) of the butter and crumble the bacon over the top. You can also sauté a little garlic or sliced green onion with the shrimp for more flavor without much extra effort. For a lighter version, swap half the cheddar for Parmesan or use part water and part broth in the grits. If you’re cooking for someone who doesn’t eat shellfish, the same method works with thinly sliced smoked sausage or even rotisserie chicken warmed in the skillet with the seasoning. And if you like to meal prep, cook the grits ahead and store them in the fridge; when reheating, just stir in a splash of broth or water to bring them back to that silky, creamy texture.