Sprinkle & Scout

Ingredients:

• Shrimp:

• 12 large shrimp, peeled and deveined

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• Salt and freshly ground black pepper

• Juice of ½ lemon

• Grits:

• 1 cup stone-ground white grits

• 4 cups chicken stock

• ½ cup heavy cream

• ½ cup grated sharp white cheddar cheese

• Salt and freshly ground black pepper

• Garnish:

• Crispy bacon bits

• Thinly sliced scallions

• Fresh parsley

• Drizzle of chili-infused olive oil (optional)

Step-by-Step Recipe Instructions:

Step 1 – Prepare Grits:

In a medium pot, bring chicken stock to a simmer. Slowly whisk in grits to prevent lumps. Reduce heat to low, cover partially, and cook for 20-25 minutes, stirring occasionally until creamy and tender. Stir in heavy cream, cheddar cheese, salt, and pepper until smooth and creamy. Keep warm.

Step 2 – Cook Shrimp:

In a skillet over medium-high heat, melt butter. Add garlic and sauté until fragrant (about 30 seconds). Season shrimp with smoked paprika, salt, and pepper. Cook shrimp in skillet until pink and just cooked through (about 2 minutes per side). Finish by squeezing fresh lemon juice over shrimp.

Step 3 – Plating:

Spoon creamy grits onto warmed plates, arrange shrimp beautifully on top, sprinkle generously with crispy bacon bits, scallions, and fresh parsley. Optionally, drizzle with chili-infused olive oil for an elegant finish and a hint of spice.