In a small bowl combine paprika, granulated garlic, onion powder, dried thyme, dried oregano, cayenne pepper, coarse salt and black pepper; stir to blend evenly.

Season shrimp

Pat shrimp dry with paper towels. Toss shrimp with melted butter and olive oil, then sprinkle spice mix over shrimp and toss to coat evenly. Let sit 5–10 minutes to absorb flavors.

Cook shrimp

Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat until very hot (about 2–3 minutes). Add a light film of oil if pan looks dry. Add shrimp in a single layer and cook 1–2 minutes per side until blackened and just opaque; do not overcrowd—cook in batches if necessary. Transfer shrimp to a plate and keep warm. Squeeze lemon over shrimp before serving.

Anson Mills White Cheddar Grits

Toast grits

Place a medium saucepan over medium heat. Add grits and dry-toast, stirring constantly, for 1 minute to deepen flavor (optional but recommended for Anson Mills grits).

Cook grits

Add water and milk to the saucepan and bring to a gentle simmer. Add 1 teaspoon salt and the black pepper. Reduce heat to low and simmer gently, stirring frequently, until grits are tender and thickened, 20–25 minutes for medium grinds (follow package for exact timing). If grits become too thick, stir in additional hot water or milk 1–2 tablespoons at a time to reach creamy consistency.

Finish grits

Remove from heat and stir in butter and grated white cheddar until fully melted and smooth. Taste and adjust seasoning with more salt or pepper if needed. Keep warm while preparing sauce and shrimp.

Creole Tomato Sauce

Sauté aromatics

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add diced onion, bell pepper and celery. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, chicken stock, Worcestershire sauce, hot sauce, bay leaf, Creole seasoning, sugar, salt and black pepper. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered for 10–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Remove and discard bay leaf. Stir in chopped parsley just before serving.

Assembly & Optional Egg

Plate

Divide warm cheddar grits among 4 shallow bowls or 2 large bowls (see servings). Spoon 1/3–1/2 cup creole tomato sauce over each portion of grits in the center, creating a well for the shrimp.

Top with shrimp

Arrange blackened shrimp over the sauce and grits (about 4–6 shrimp per serving depending on size). Spoon any resting juices from the shrimp over the top. Garnish with extra parsley and a lemon wedge.

Optional egg

If adding an egg (+$4 in the menu), soft-poach or fry one egg per serving: for poached, simmer water with a splash of vinegar, create a gentle whirlpool and crack in an egg; cook 3 minutes for runny yolk. Use tongs or slotted spoon to transfer to grits. For fried, heat 1 teaspoon oil in a skillet and fry to desired doneness. Place egg on top of shrimp and sauce.