Ingredients

For the Creamy Grits:

• 2½ cups water

• 2 cups half-and-half or whole milk

• 1½ teaspoons salt

• 1 teaspoon garlic powder

• 1 cup stone-ground corn grits

• 8 ounces smoked gouda or sharp cheddar cheese, grated

• 4 tablespoons unsalted butter

• Freshly ground black pepper to taste

For the Cajun Shrimp and Butter:

• 1 pound large shrimp, peeled and deveined

• 2 tablespoons Cajun seasoning

• 8 tablespoons unsalted butter, divided

• 2 tablespoons olive oil

• ½ red bell pepper, chopped

• ½ green bell pepper, chopped

• 1 small onion, chopped

• 3-4 cloves garlic, minced

• 1½ cups chicken stock

• ½ cup heavy cream

• 2 tablespoons Worcestershire sauce

• 1 tablespoon fresh lemon juice

• Salt and pepper to taste

• Fresh parsley and green onions for garnish

Instructions

Prepare the Grits:

1. In a heavy-bottomed saucepan, combine water, half-and-half, salt, and garlic powder. Bring to a boil over medium-high heat.

2. Slowly whisk in grits, stirring constantly to prevent lumps. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring every 3-4 minutes until creamy and tender.

3. Remove from heat and stir in cheese and butter until melted and smooth. Season with pepper and keep warm on lowest heat setting.

Make the Cajun Shrimp:

4. Pat shrimp dry and season with Cajun seasoning, tossing to coat evenly. Let marinate while preparing other ingredients.

5. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Add bell peppers and onion, cooking for 4-5 minutes until softened.

6. Add garlic and cook for 1 minute until fragrant. Add seasoned shrimp in a single layer and cook 2-3 minutes per side until pink and cooked through.

7. Remove shrimp to a plate and add remaining 6 tablespoons butter to create the Cajun butter sauce. Add chicken stock, heavy cream, and Worcestershire sauce, simmering until slightly thickened, about 3-5 minutes.

8. Return shrimp to the skillet and toss with lemon juice. Season with salt and pepper to taste.