Directions
Bring 4 cups of water to a boil in a medium saucepan. Slowly whisk in the grits and reduce the heat to low. Cover and cook, stirring occasionally, until the grits are thick and creamy, about 20 minutes.
Stir in the cheddar cheese and heavy cream into the grits. Season with salt and pepper to taste, and keep warm.
In a large skillet over medium heat, melt the butter and add the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they turn pink and opaque.
Transfer the shrimp to a plate and keep warm.
To serve, spoon the creamy grits into bowls, top with the garlic butter shrimp, and garnish with fresh parsley.
Variations & Tips
For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the shrimp while cooking. You can also incorporate crispy bacon bits or diced andouille sausage into the grits for added texture and flavor. If you prefer a lighter version, substitute half of the heavy cream with milk, or use chicken or vegetable broth instead of water for cooking the grits.
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