Firecracker Blackened Saskatchewan Shrimp & Truffle Cheese Grits with Gravy

For the Grits: Bring chicken broth and milk to a boil. Stir in grits and salt, then return to a boil. Cover and reduce heat to low, cooking for 25 to 35 minutes. Stir occasionally. Just prior to serving, add in cream and cheese. Top with freshly cracked black pepper. Serve warm.

For the Ham Gravy: In a medium pan, melt 3 tbsp butter and sauté onions. Add in 3 tbsp flour and whisk until light brown in color. Add in 3 cups chicken stock and whisk again. Cook for 15 to 20 minutes until thickened. Add in ham, hot sauce, and chives. Serve warm over grilled shrimp.

For the Shrimp: Preheat your grill to 350°F. If using a Ranger, use the cast iron insert; otherwise, utilize a cast iron pan on another grill. Season shrimp generously with Blackened Rub. Melt 1 tbsp butter on the cast iron pan or insert. Toss the shrimp with chilies and grill until just barely opaque. Remove from grill immediately.

Assembly: Spoon shrimp over Cheesy grits and top with gravy.