Creamy Cajun Corn and Shrimp Grits

Ingredients

Water

4 cups

Corn grits

1 cup

Unsalted butter

3 tablespoons

Shrimp

1 pound, peeled and deveined

Garlic

3 cloves, minced

Onion

1 medium, diced

Bell pepper

1, diced (any color)

Cajun seasoning

1 tablespoon

Salt

to taste

Black pepper

to taste

Cheddar cheese

1 cup, shredded

Green onions

2, chopped (for garnish)

Instructions

1. In a large saucepan, bring 4 cups of water to a boil. Gradually whisk in the corn grits, reducing the heat to low. Cook, stirring occasionally, for about 20 minutes, or until the grits reach a thick, creamy consistency.
2. While the grits are cooking, heat a large skillet over medium heat and melt 3 tablespoons of unsalted butter.
3. Add the diced onion, bell pepper, and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the vegetables are tender and fragrant.
4. Add the peeled and deveined shrimp to the skillet. Cook until the shrimp turn pink and opaque, about 3-5 minutes. Be careful not to overcook the shrimp to maintain their tenderness.
5. Season the shrimp and vegetable mixture with Cajun seasoning, salt, and black pepper. Stir well to ensure everything is evenly coated with the spices.
6. Once the grits are cooked, carefully combine the shrimp and vegetable mixture into the pot of grits. Stir well to incorporate all the flavors.
7. Cook for an additional 5 minutes, allowing the mixture to heat through and the flavors to meld together.
8. Serve the creamy corn and shrimp grits hot, garnished with chopped green onions and a generous sprinkle of shredded cheddar cheese.