Step 1: Build the Grits Flavor Base

Begin by bringing 4 cups of low-sodium chicken broth to a rolling boil in a medium saucepan. This broth creates a deeply savory base that elevates the grits far beyond plain water. Once boiling, reduce the heat slightly to avoid splashing while maintaining steady heat.

Step 2: Whisk in the Stone-Ground Grits

Slowly whisk 1 cup of stone-ground grits into the hot broth, stirring constantly. This gradual incorporation is essential for achieving a smooth, lump-free texture. Rushing this step can lead to uneven grits, so keep whisking until the mixture thickens to a creamy porridge-like consistency.

Step 3: Simmer Until Creamy

Reduce the heat to medium-low and allow the grits to simmer for 20–25 minutes, stirring every 4–5 minutes. This slow cooking process allows the grits to fully hydrate and develop their signature creaminess. If they thicken too quickly, stir in warm broth or water, a quarter cup at a time. Properly cooked grits should be thick but gently spoonable.

Step 4: Finish with Butter, Cream, and Cheese

Once the grits are tender and creamy, stir in 4 tablespoons of unsalted butter and ½ cup of heavy cream. For added richness, fold in 1 cup of sharp cheddar cheese, if using. Season with kosher salt and white pepper to taste. The final texture should be velvety, rich, and lightly seasoned.

Step 5: Prepare the Shrimp Base

While the grits simmer, heat a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt until foamy. Stir in 3 cloves of minced garlic and cook for 30–45 seconds, just until fragrant. Avoid browning the garlic to keep the flavor sweet and aromatic.

Step 6: Cook the Shrimp

Add 1 pound of large shrimp, lightly seasoned with Cajun seasoning, to the skillet. Cook for 3–5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook—perfectly cooked shrimp should be tender and juicy, not rubbery.

Step 7: Brighten the Sauce

Squeeze in the juice of one fresh lemon, letting it sizzle briefly to deglaze the pan. Stir gently to coat the shrimp. This final touch adds brightness and balance, enhancing the richness of the dish without overpowering it.

Step 8: Assemble and Serve

Spoon the creamy grits into shallow bowls, spreading them into a smooth base. Top generously with the shrimp and pan sauce. Finish with a sprinkle of freshly sliced green onions for color, freshness, and a mild bite. Serve immediately and enjoy a beautifully balanced plate of creamy shrimp and grits.