1 stick salted butter, at room temperature
1 tablespoon seafood seasoning, such as Old Bay
2 scallions (white and green parts), finely chopped
1 large clove garlic, grated on a rasp
Grated zest of 1 lemon
2 pounds frozen shelled and deveined jumbo shrimp, defrosted and roughly Grits:
1 cup heavy cream
Kosher salt and coarsely ground black pepper
3/4 cup quick grits
1 cup shredded smoked Gouda
Lemon wedges, for serving
For the compound butter and shrimp. In a medium bowl, add the butter, seafood seasoning, scallions, garlic and lemon zest and mash together until combined. Scrape the mixture into plastic wrap and make into a log, or cover it in the bowl. Refrigerate at least 30 minutes.
Preheat the oven to 400 degrees F.
Divide the shrimp into 2 foil packets, top each with 2 thick slices of the compound butter, fold up and bake for 8 to 10 minutes.
For the grits. In a large pot on medium-high heat, add the heavy cream, a pinch of salt, a few grinds of black pepper and 2 cups water. Bring to a gentle boil, then add the grits and cook, stirring, until thickened, about 5 minutes. Stir in the cheese.
Serve the grits in a bowl topped with a tablespoon or so of the compound butter and the shrimp. Serve with lemon wedges for squeezing.