16ounceslarge shrimppeeled and deveined, tails removed
In a saucepan over medium heat, add milk, chicken broth, and salt. Bring to a boil, then slowly whisk in the grits and minced garlic.
Reduce heat to medium-low and cook for 20 minutes, whisking frequently. If grits begin to stick to pan, reduce heat. Grits should be creamy and tender when cooked through.
Remove from heat and add pepper and butter. Stir to combine. Cover and set aside.
Season shrimp with cajun seasoning and toss to evenly coat.
In a skillet over medium heat, add butter. When hot, add shrimp to pan and arrange in a single layer. Cook for 2-3 minutes, then flip and cook for 1 additional minute. Shrimp are ready when pink and tails have curled up slightly. Remove from heat.
Spoon grits into a bowl, then top with shrimp and any remaining butter in pan. Optionally, top with chopped parsley as a garnish. Serve immediately.
2 teaspoons of cajun seasoning will give you a medium amount of heat. For a lighter flavor, use one teaspoon.
If you're plating to impress, feel free to leave the tails on your shrimp. Leaving the tails on can make your plate look more attractive and the shrimp look larger.