Step 1: Prepare the Grits: In a medium saucepan, combine chicken broth, milk, and 1/2 teaspoon of salt. Bring the mixture to a gentle boil over medium-high heat.
Step 2: Slowly whisk in the grits into the boiling liquid. Reduce the heat to low, cover the saucepan, and cook for 10-15 minutes, stirring occasionally, until the grits are creamy and tender. If they become too thick, add a splash more broth or milk.
Step 3: Finish the Grits: Remove the saucepan from the heat. Stir in the 2 tablespoons of unsalted butter and the shredded smoked Gouda cheese until completely melted and smooth. Season with black pepper to taste. Keep warm while you prepare the shrimp.
Step 4: Prepare the Shrimp: Pat the shrimp thoroughly dry with paper towels. Season lightly with salt and pepper.
Step 5: Cook the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, just until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
Step 6: Make Hot Honey Butter Sauce: In the same skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Step 7: Stir in the hot honey and hot sauce. Bring the mixture to a gentle simmer and cook for 1 minute, allowing the flavors to meld.
Step 8: Combine and Serve: Return the cooked shrimp to the skillet with the hot honey butter sauce. Toss gently to coat the shrimp evenly. Ladle the creamy smoked Gouda grits into serving bowls. Top generously with the hot honey butter shrimp. Garnish with fresh chives or green onions, if desired, and serve immediately. Remember a Quality Chef's Knife can make prepping ingredients a breeze!