SERVES 4 to 6
TIME 1½ hours
INGREDIENTS
4½ cups chicken broth
1½ cups old-fashioned grits
¾ cup whole milk
3 scallions, white parts minced, green parts sliced thin on bias
2 garlic cloves, minced
Salt and pepper
1½ pounds jumbo shrimp (16 to 20 per pound), peeled and deveined
4 tablespoons (1/2 container) Roasted Garlic Basil Wise Butter, melted, divided
6 ounces sharp cheddar cheese, shredded (1½ cups)
1 teaspoon smoked paprika (optional)
Kosher salt
***You will need eight 12-inch metal or bamboo skewers for this recipe.
1 . Adjust oven rack to middle position and heat oven to 350 degrees. Spray 13 by 9-inch baking dish with cooking spray. Combine broth, grits, milk, scallion whites, garlic, and ¼ teaspoon salt in prepared dish, cover tightly with aluminum foil, and bake until grits are tender, 70-75 minutes.
2. Pat shrimp dry with paper towels and toss in bowl with 1 tablespoon melted butter, ½ tsp smoked paprika (if using), ¼ teaspoon salt, and ¼ teaspoon pepper. Working with 1 shrimp at a time, thread tail onto one 12-inch skewer, and head onto second 12-inch skewer. Repeat with remaining shrimp, alternating direction of heads and tails, packing 6 to 8 shrimp tightly onto each pair of skewers.
3. Remove grits from oven and increase oven temperature to 450 degrees. Stir cheddar into grits and season with salt and pepper to taste. Lay shrimp skewers widthwise across baking dish so that shrimp hover over grits. Continue to bake grits and shrimp until shrimp are opaque throughout and grits have thickened slightly, about 10 minutes.
4. In a small bowl, mix 3 tablespoons melted Roasted Garlic Basil butter, remaining ½ teaspoon smoked paprika (if using), and ⅛ teaspoon salt until fragrant, about 20 seconds.
5. Carefully remove dish from oven and transfer shrimp skewers to plate. Stir grits thoroughly, then portion into serving bowls. Remove shrimp from skewers and place on top of grits. Drizzle with melted butter, sprinkle with scallion greens.