# What You Need:
→ Grits
01 - 4 cups water
02 - 1 cup stone-ground grits
03 - 1 cup whole milk
04 - 1 cup shredded sharp cheddar cheese
05 - 2 tablespoons unsalted butter
06 - 1 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Cajun Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 2 tablespoons Cajun seasoning
10 - 2 tablespoons olive oil
11 - 2 tablespoons unsalted butter
12 - 3 cloves garlic, minced
13 - 1/2 cup thinly sliced scallions (plus extra for garnish)
14 - 1/2 cup diced bell pepper
15 - 1/4 cup chicken or seafood stock
16 - Juice of 1/2 lemon
# How To Make:
01 - Bring water and milk to a boil in a medium saucepan. Gradually whisk in the grits and salt. Reduce heat to low, cover, and simmer gently for 20 to 25 minutes, stirring occasionally until thickened and creamy.
02 - Stir in butter, shredded cheddar cheese, and black pepper. Keep warm over low heat, stirring occasionally to prevent sticking.
03 - Pat shrimp dry and toss evenly with Cajun seasoning until well coated.
04 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until just opaque. Remove from skillet and set aside.
05 - Add butter to the same skillet. Sauté garlic, scallions, and bell pepper for 2 to 3 minutes until softened and fragrant.
06 - Pour in chicken or seafood stock and lemon juice, scraping up browned bits from the pan. Simmer for 1 to 2 minutes. Return shrimp to skillet and toss gently to coat in the sauce.
07 - Spoon creamy grits into serving bowls. Top with Cajun shrimp and pan sauce, garnish with extra scallions. Serve immediately.
