Grits

6 servings quick grits
1 teaspoon salt
1 teaspoon pepper
4 tablespoons butter
3 to 4 garlic cloves, minced
1 cup shredded sharp cheddar
1/2 cup grated Parmesan

Cook grits according to package directions. For creamier grits, substitute half the cooking water with milk. Stir in remaining ingredients. Continue stirring until cheeses melt and grits are smooth and creamy. Cover and keep warm over low heat, stirring occasionally. If grits become too thick, stir in a splash of milk before serving.

Vegetables

2 tablespoons butter
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
Salt and pepper, to taste
Dash garlic powder

Melt 2 tablespoons butter in a large skillet over medium heat. Add bell peppers and onion. Season lightly with salt, pepper and garlic powder. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Transfer to a plate and keep warm.

Shrimp

3 pounds large shrimp, peeled and deveined
2 tablespoons blackening seasoning
2 tablespoons butter

Pat shrimp dry with paper towels. Toss with blackening seasoning until evenly coated. Using medium-high heat, melt butter in the same skillet used to saute veggies. Add shrimp in a single layer, cooking in batches if necessary. Cook 1 1/2 to 2 minutes per side, or until pink and cooked through. Remove shrimp to prevent overcooking.

Cajun Cream Sauce

2 tablespoons butter
1 ripe tomato, seeded, peeled and crushed
1 (16-ounce) carton heavy cream
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
1/4 cup grated Parmesan
Salt and pepper, to taste
Hot sauce, to taste

Using the same skillet, reduce heat to medium and melt butter. Add tomato and cook 2 to 3 minutes, stirring often. Whisk in cream until smooth. Stir in remaining ingredients. Bring to a gentle simmer. Cook 8 to 10 minutes, stirring occasionally, until sauce thickens.

To Serve

Ladle grits into bowl. Top with vegetables, shrimp and sauce. Garnish with chopped parsley and green onions. Enjoy with French bread.