Miso Hot Honey Butter Tiger Shrimp

1. Make the Grits

1. Bring liquid to a boil. Slowly whisk in grits, reduce heat, and simmer 20–25 minutes, stirring often, until tender and creamy.
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2. Lower heat and stir in butter and cheese by handfuls until melted and silky. Season lightly with salt and optional white pepper. Cover and keep warm.
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2. Crisp the Bacon

1. In a large skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
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3. Build the Base

1. Add onion and celery to the bacon fat. Sauté 4–5 minutes until soft and lightly golden. Stir in edamame and cook 1–2 minutes. Remove mixture and set aside.
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4. Make the Sauce

1. Lower heat. Add butter to the skillet. Once melted, whisk in miso, hot honey, soy sauce, smoked paprika, and black pepper until smooth and glossy.
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5. Sear the Shrimp

1. Increase heat to medium-high. Add shrimp in a single layer and sear 1–2 minutes per side until pink and lightly caramelized.
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6. Finish the Skillet

1. Return bacon and vegetable mixture to the pan. Toss everything together in the sauce for 1–2 minutes until bubbling and well coated.
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7. Serve

1. Spoon cheesy grits into bowls and top generously with shrimp and sauce. Finish with extra cracked pepper or a drizzle of chili oil if desired.
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