Shrimp and Cajun Cheesy Grits

Gather your ingredients. Start by shucking and rinsing an ear of corn, then slice the kernels off the cob. Cut one cup of tomatoes in half. Remove the seeds and membranes from a jalapeño and dice it. Dice a small shallot as well. Shred half a cup of sharp cheddar cheese. Let 2 ounces of cream cheese and 2 tablespoons of butter soften to room temperature.

In a medium saucepan, bring 2 cups of water to a boil and add 1/4 teaspoon of salt. Reduce the heat to a simmer and gradually stir in 1/2 cup of grits. Cover the pan and cook for 5 to 6 minutes, stirring occasionally. Once the grits are cooked, remove from heat and stir in cream cheese, cheddar cheese, and 1 teaspoon of Cajun Seasoning (adjust the seasoning to your taste), stirring until combined. Cover and set aside.

Peel, devein, and remove the tails from the shrimp, then pat them dry with a paper towel and season both sides with salt and pepper.

Heat a medium skillet over medium heat and melt 1 tablespoon of butter. Add the shrimp and cook for a couple of minutes on each side, keeping a close watch as they cook quickly. Once done, remove them from the skillet and set aside. No need to wipe skillet.

In the same skillet, add the remaining tablespoon of butter and heat over medium heat until melted. Stir in the diced jalapeño and shallot, sautéing them until they soften slightly, about 3 to 4 minutes.

Then, add the corn and minced garlic, sautéing for 2-3 minutes or until the corn turns a bright yellow.

Lastly, add the tomatoes and cook for 1 minute, just until warmed through.

Assemble bowls with Cajun cheesy grits, add the shrimp, and top with the jalapeño, corn, shallot, and tomato medley. Season with salt and cracked pepper to taste. Enjoy!