From Tasty.

HONEY BUTTER BERBERE SHRIMP & GRITS! @begreedyeats
Let’s get into it! Creamy, cheesy grits topped with juicy shrimp and smoky andouille sausage, all tossed in a sweet, spicy honey butter berbere sauce that is glossy, bold, and downright delicious. It’s rich, it’s vibrant, it’s got that little citrus kick — and baby, every bite hits.
Sweet heat, traditional Ethiopian spices, Southern comfort, and big flavor all in one bowl. Serve it up, spoon that extra sauce on top, and thank me later. You need this on your table ASAP.
INGREDIENTS:
Cheesy Grits:
2½ cups vegetable or chicken stock
2 cups heavy cream
1 cup corn grits
¾ cup shredded Parmesan cheese
¾ cup shredded sharp cheddar cheese
2 tsp kosher salt
½ tsp ground black pepper
3 tbsp unsalted butter

Honey Butter Berbere Shrimp:
1 lb jumbo shrimp, peeled and deveined (you can leave the tails on if you like)
2 tbsp berbere seasoning, divided
½ lb andouille sausage (or smoked sausage), chopped
8 tbsp (1 stick) unsalted butter, cut into cubes, divided
1 cup diced yellow onion
1 cup diced bell pepper
5 cloves of garlic, finely minced
¾ cup pure honey
¼ cup vegetable or seafood stock
1 tbsp fresh lemon juice
2 tsp lemon zest
Sliced green onions, for garnish
Lemon slices, for garnish (optional)

INSTRUCTIONS:
Pat the shrimp dry with paper towels, and place them in a bowl. Season with half of the berbere seasoning and gently toss to coat. Cover and refrigerate while you prepare the grits.
Place a large pot over medium-high heat. Add the chicken stock and heavy cream and bring to a gentle boil. Slowly whisk in the corn grits to prevent clumping. Once the grits begin to bubble, reduce the heat to medium-low. Cover and cook, stirring occasionally, for 10–15 minutes, until the grits are soft and the liquid is absorbed.
Stir in the shredded cheeses. Season to taste with kosher salt and ground black pepper. Add the butter, and cook until it melts