## Instructions
For the Grits:
1. In a medium saucepan, bring the chicken broth/water to a boil. Slowly whisk in the grits to prevent lumps.
2. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the grits are creamy and tender. If they become too thick, add a little more broth or water.
3. Stir in the shredded cheddar cheese and butter until melted and well combined. Season with salt and pepper to taste. Keep warm while you prepare the shrimp.
For the Shrimp:
1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and green bell pepper and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced tomatoes (undrained), chicken broth, heavy cream, Worcestershire sauce, smoked paprika, and cayenne pepper (if using). Bring to a gentle simmer.
4. Add the shrimp to the simmering sauce and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them.
5. Season the shrimp and sauce with salt and freshly ground black pepper to taste.
To Serve:
1. Divide the creamy grits among serving bowls.
2. Spoon a generous amount of the shrimp and sauce over the grits.
3. Garnish with fresh chopped parsley and serve immediately.
Short Tips
* **Don’t skimp on the grits:** Stone-ground grits offer a far superior texture and flavor compared to instant. They take longer, but it’s worth it!
* **Taste as you go:** This is crucial for both the grits and the shrimp sauce. Adjust seasonings as needed to suit your preference.
* **Customize your spice:** If you like more heat, feel free to add extra cayenne pepper or a pinch of red pepper flakes to the shrimp.
* **Freshness matters:** Using fresh shrimp and a good quality cheese will elevate this dish even further.
