Bring 3 cups water and 1 teaspoon kosher salt to a rolling boil in a medium saucepan. While water heats, toast 1.5 cups stone-ground grits in a dry skillet over medium for 1–2 minutes, stirring, to deepen flavor (optional).

Simmer Grits

Slowly whisk the toasted grits into the boiling salted water. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes for stone-ground (follow package for exact time). If mixture becomes too thick, stir in up to 1/2 cup extra water or milk to reach desired consistency.

Finish Grits

When grits are tender, stir in 1 cup whole milk, 3 tablespoons unsalted butter, 1 cup shredded sharp cheddar, and 2 ounces cream cheese. Whisk until smooth and cheese has melted. Taste and adjust seasoning with 1/2 teaspoon black pepper and additional kosher salt if needed. Stir in 1 teaspoon hot sauce if using. Keep grits warm on very low heat, stirring occasionally.

Shrimp & Chorizo

Prep Shrimp

Pat 1 lb large shrimp dry with paper towels. Season lightly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne (if using). Let rest 5 minutes.

Cook Chorizo

Heat a large heavy skillet (preferably cast iron) over medium-high heat. Add 6 oz diced Spanish chorizo and cook 4–5 minutes, stirring occasionally, until browned and oil renders. Using a slotted spoon remove most of the chorizo and set aside, leaving about 1 tablespoon of chorizo oil and fat in the pan.

Sear Shrimp

Add 1 tablespoon olive oil and 1 tablespoon butter to the pan with the chorizo fat and raise heat to high. When butter foams and pan is hot, add the seasoned shrimp in a single layer (work in two batches if necessary). Sear 1.5–2 minutes per side until pink and just cooked through; remove shrimp to a plate and keep warm.

Build Sauce

Reduce heat to medium. Add the reserved chorizo back to the pan. Add the minced shallot and cook 1–2 minutes until softened. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant. Deglaze the pan with 1/4 cup white wine (or chicken broth), scraping up browned bits, and let reduce 1–2 minutes.

Finish Shrimp

Return the seared shrimp to the pan and toss to coat in the sauce. Add 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. Cook together 30–60 seconds to marry flavors (do not overcook shrimp). Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Garnish & Serve

Divide the warm cheesy grits among 4 shallow bowls (about 3/4 to 1 cup grits per serving). Spoon the shrimp and chorizo with pan sauce evenly over the grits.

Garnish each bowl with extra chopped parsley, a light dusting (about 1/8 tsp) of smoked paprika, and a lemon wedge. Serve immediately.