Shrimp & Grits Cake

Bring broth to a boil in a medium saucepan over high heat. Slowly whisk in grits, stirring constantly to prevent lumps.

Reduce heat to low and cook, stirring frequently, until grits are tender and creamy, about 20–25 minutes.

Stir in 4 tbsp butter and cheese until melted and smooth. Season with salt and pepper to taste.

Pour grits mixture onto a parchment-lined baking sheet, spreading to about 1/2-inch thickness. Chill for at least 30 minutes until firm, or cover and refrigerate overnight.

Cut chilled grits into 4 rectangular cakes or 8 smaller cakes, depending on desired portion size.

Heat remaining 2 tbsp butter in a large skillet over medium-high heat. Working in batches if needed, pan-fry cakes until golden and crispy on both sides, 3–4 minutes per side. Transfer to a plate.

In the same skillet, add 2 tbsp butter and minced garlic. Sauté for 30 seconds until fragrant.

Add shrimp and cook over medium-high heat until pink and cooked through, about 3–4 minutes per side. Stir in lemon juice and paprika.

Arrange grits cakes on plates. Top with shrimp and pan juices. Garnish with chopped green onion and serve immediately.