1 cup yellow grits/polenta (not instant)
4 cups low-sodium chicken stock, divided
1 cup grated sharp white cheddar, plus a little more for serving
1 tablespoon butter
1/4 cup heavy cream, half-and-half or whole milk
1 lb jumbo shell-on shrimp (21/25 count)
2 tablespoons olive oil
3/4 cup Red Duck Hot Honey Chipotle BBQ Sauce
1 small yellow onion, chopped
Freshly ground pepper
Sliced green onion, for serving
Bring 3 cups of the chicken stock to a simmer in a large saucepan and slowly whisk in the grits/polenta. Lower heat to low, cover, and gently simmer, adding water periodically if needed. Cook, stirring often, until grits are tender — 1 hour or so. Stir in cheese, butter, and cream or milk. Season with salt and freshly ground pepper. Cover and keep warm while preparing the shrimp.
Peel and devein the shrimp, season with salt and pepper and toss with about half of the Red Duck Hot Honey Chipotle BBQ Sauce.
Heat a large nonstick skillet over medium-high heat. Add olive oil and heat up until shimmering. Drain shrimp and cook in a single layer, in two batches, turning halfway through, until charred in spots (no need to cook them fully at this point). Remove shrimp and set aside. Add a bit more olive oil if the pan is dry, wait until it heats up a bit, and add the onion. Saute for a couple minutes until soft and translucent. Add the rest of the Red Duck Hot Honey Chipotle BBQ Sauce and the remaining cup of chicken broth. Bring to a simmer and cook until slightly thickened, 5 minutes or so. Stir in the shrimp and toss to coat. Once shrimp are fully cooked through, remove from heat and serve over grits. Sprinkle with a little cheese and green onion!