In a large skillet, heat olive oil and butter over medium-high heat.
Add the shrimp and sprinkle them with Cajun seasoning, cooking until pink and opaque, about 2-3 minutes per side.
Remove the shrimp from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring it to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Stir in the heavy cream, lemon juice, salt, and pepper. Return the shrimp to the pan and simmer for an additional 2 minutes until everything is well-coated in the sauce.
Assemble:
Serve the creamy shrimp over a bed of cheesy grits, drizzling the sauce from the skillet over the top. Garnish with fresh parsley if desired.
Serving and Storage Tips:
Serving: This dish is best served immediately while the shrimp are juicy and the grits are creamy. Pair it with a side of cornbread or a light green salad for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or broth to the grits to restore their creamy consistency, and gently warm the shrimp in a skillet.
I’ve never seen my guests enjoy a dish as much as they do this one when I serve it at dinner parties
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