📖 Instructions

1. Begin by preparing the shrimp: In a bowl, toss the shrimp with salt, pepper, paprika, garlic powder, and onion powder. Ensure the shrimp are evenly coated with the spices.
2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside. Be careful not to overcook the shrimp, or they'll become rubbery.
3. Make the gravy: In the same skillet, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux. Cook until the roux turns light brown, which adds depth to the gravy’s flavor.
4. Slowly pour in chicken broth, whisking continuously to avoid lumps. Stir in Worcestershire sauce, hot sauce (if using), and a pinch of salt and pepper. Simmer for 5-7 minutes, or until the gravy thickens to your desired consistency. A thicker gravy will coat the grits beautifully.
5. Cook the grits: In a saucepan, bring water and milk (or cream) to a boil. Gradually whisk in the grits and reduce heat to low. Simmer, stirring frequently, for 20-25 minutes, or until the grits are creamy and smooth. The grits should be cooked until there is no graininess.
6. Stir in butter and cheese (if using) into the grits until melted and well combined. This adds richness and flavor to the grits.
7. Assemble the bowls: Spoon the creamy grits into bowls. Top with the cooked shrimp and generously ladle the gravy over the shrimp and grits. Garnish with chopped green onions or parsley for a pop of color and freshness.
8. Serve immediately and enjoy! This dish is best enjoyed fresh when the grits are at their creamiest and the gravy is still warm.