For the Grits:

• • 4 cups water or chicken broth: Liquid base for cooking the grits. Chicken broth adds extra flavor, while water allows the grits’ natural taste to shine. Low-sodium broth is recommended to control salt levels.

• • 1 cup stone-ground grits: The heart of the dish. Stone-ground grits have a coarser texture and more pronounced corn flavor than instant or quick grits. Look for “stone-ground” or “coarse-ground” varieties. Avoid instant grits for this recipe as they lack the desired texture and flavor.

• • 1/2 cup heavy cream or milk: Adds richness and creaminess to the grits. Heavy cream provides a luxurious texture, while milk offers a lighter option. For a richer flavor, consider using half-and-half. For a dairy-free option, use unsweetened plant-based milk like oat milk or almond milk, though the texture will be slightly different.

• • 1/2 cup grated cheddar cheese (optional): Enhances the creaminess and adds a savory, cheesy flavor. Sharp cheddar is a classic choice, but you can also use other cheeses like Gruyere, Parmesan, or pepper jack for a different flavor profile. For a dairy-free option, use nutritional yeast or a plant-based cheddar alternative.

• • 2 tablespoons butter: Adds richness and flavor to the grits. Unsalted butter is recommended to control salt levels. For a dairy-free option, use olive oil or a plant-based butter alternative.

• • Salt and freshly ground black pepper to taste: Essential seasonings to enhance the flavors of the grits. Adjust according to your preference.

For the Spicy Shrimp:

• • 1 pound large shrimp, peeled and deveined: The protein centerpiece of the dish. Large shrimp are ideal as they are substantial and cook quickly. Fresh or frozen shrimp (thawed) can be used. Ensure shrimp are peeled and deveined for ease of eating and best flavor.

• • 2 tablespoons olive oil: Used for sautéing the shrimp and vegetables. Extra virgin olive oil is recommended for its flavor and health benefits.

• • 1 medium onion, chopped: Forms the aromatic base of the shrimp sauce, adding sweetness and depth of flavor. Yellow or white onions work best.

• • 2 cloves garlic, minced: Adds a pungent and savory note that complements the shrimp and spices. Freshly minced garlic is always preferred for its intense flavor.

• • 1 green bell pepper, chopped: Adds a slightly bitter and grassy note, along with color and texture. Red or yellow bell peppers can be used for a sweeter flavor.

• • 1 (14.5 ounce) can diced tomatoes, undrained: Provides a tangy and juicy base for the sauce. Fire-roasted diced tomatoes add a smoky depth of flavor.

• • 1/2 cup chicken broth: Adds moisture and richness to the shrimp sauce. Low-sodium broth is recommended.

• • 2 tablespoons hot sauce (such as Tabasco or your favorite brand): Provides the signature spice to the dish. Adjust the amount to your heat preference. For a milder dish, start with 1 tablespoon and add more to taste.

• • 1 tablespoon Worcestershire sauce: Adds umami depth and complexity to the sauce.

• • 1 teaspoon smoked paprika: Adds a smoky and slightly sweet flavor that complements the shrimp and spices. Regular paprika can be used as a substitute, but smoked paprika is highly recommended for its unique flavor.

• • 1 teaspoon dried oregano: Provides a warm, slightly peppery, and aromatic note that enhances the Mediterranean flavors of the dish.

• • 1/2 teaspoon cayenne pepper (optional, for extra heat): Adds an extra kick of heat for those who prefer a spicier dish. Omit or reduce if you prefer a milder spice level.

• • Salt and freshly ground black pepper to taste: Seasonings to enhance the flavors of the shrimp and sauce. Adjust to your preference.

• • 2 tablespoons chopped fresh parsley, for garnish: Adds freshness and visual appeal to the finished dish. Fresh parsley is preferred for its vibrant taste and aroma.

• • Lemon wedges, for serving (optional): Adds a bright, citrusy note that complements the richness of the dish.