Ingredients

For the Creamy Grits

• ½ cup stone-ground grits

• 2 cups water or low-sodium chicken stock

• 1 tbsp unsalted butter

• 2 tbsp heavy cream

• Salt, to taste

For the Shrimp

• ½ lb large shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tbsp butter

Seasoning & Glaze

• 1 tsp Cajun seasoning

• ½ tsp smoked paprika

• ¼ tsp cayenne pepper (adjust to taste)

• 2 tbsp pure maple syrup

• 1 tsp fresh lemon juice

• 1 small clove garlic, minced

Garnish (Optional)

• Chopped chives or green onions

• Fresh cracked black pepper

Instructions

1. Prepare the Grits
   In the Platinum 1 QT, bring water or stock to a gentle boil. Slowly whisk in grits. Reduce heat to low and simmer for 15–20 minutes, stirring frequently until thick and smooth.
   Stir in butter, cream, and salt. Remove from heat and cover to keep warm.

2. Season the Shrimp
   Toss shrimp with Cajun seasoning, smoked paprika, and cayenne.

3. Sear the Shrimp
   Wipe out the saucepan, then heat olive oil and butter over medium heat. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Remove shrimp and set aside.

4. Create the Maple Glaze
   Lower heat to medium-low. Add garlic and sauté for 15–20 seconds. Stir in maple syrup and lemon juice, allowing the glaze to gently bubble and thicken slightly (about 1 minute).

5. Finish the Dish
   Return shrimp to the saucepan and toss to coat in the glaze for 30 seconds.

6. Serve
   Spoon creamy grits into a bowl and top with maple-glazed shrimp. Garnish with chives and black pepper.