Step-by-Step Instructions
1. Prepare the Grits
Bring your water and broth to a boil in a medium saucepan. Slowly whisk in the grits and a pinch of salt. Reduce heat to low, cover, and simmer according to package directions until thick and creamy. Stir in a splash of heavy cream at the end for maximum silkiness.
2. Sear the Sausage and Shrimp
In a large skillet over medium-high heat, add olive oil and sear the sausage rounds until they are browned and slightly crisp on the edges. Remove the sausage from the pan. In the same skillet, add the seasoned shrimp and cook for 2–3 minutes per side until opaque.
3. Make the Glaze
Add the butter, honey, and hot sauce directly into the skillet with the shrimp. Return the sausage to the pan and toss everything together until the butter has melted and the proteins are thoroughly coated in a glossy, sticky glaze.
4. Assemble and Garnish
Spoon a generous portion of creamy grits into shallow bowls. Top with a mix of the glazed shrimp and sausage, ensuring you drizzle any extra hot honey butter from the pan over the top. Finish with a sprinkle of fresh chives or parsley for a pop of color and freshness.
