For grits, bring water to a boil, stir in grits, reduce heat, and cook 15 min until tender. Remove from heat and stir in salt, cream cheese, butter, and cheddar until melted. Cover and set aside
For the shrimp, melt half the butter in a skillet over medium heat and sauté the onion, green pepper and garlic until translucent, about 3-5 minutes. Transfer vegetables to a plate and set aside
Rinse shrimp in cold water & pat dry. Season with Cajun seasoning
Heat olive oil in the skillet used for vegetables over medium-high heat. Add shrimp, flipping halfway, cooking for about 2-3 minutes. Once cooked, stir in vegetables
Pour the stock into the vegetable and shrimp mix, bring to a simmer, and cook until thickened. Add in remaining butter and mix until combined
Place a portion of grits in the center of each plate and spoon shrimp over. Garnish with parsley and add hot sauce, salt, and pepper to taste
Ingredients
1 1/2 cups Urban Meadow® grits
4 cups water
1/4 tsp Urban Meadow® salt
4 oz Urban Meadow® cream cheese
3 tbsp Urban Meadow® butter
2 tbsp Urban Meadow® shredded cheddar cheese
4 tbsp Urban Meadow® butter, divided
3/4 cup yellow onion, sliced
1/2 cup green bell pepper, sliced
2 garlic cloves, minced
1 1/2 - 2 lbs medium raw shrimp, peeled & deveined
