Cajun Shrimp And Grits

• 3 cups water
• 1 teaspoon kosher salt
• 3/4 cup grits uncooked quick-cooking, not instant
• 1 tablespoon unsalted butter
• 1/2 teaspoon black pepper
• 1/2 cup sharp cheddar cheese freshly grated, about 2 ounces
• 1/4 cup grated Parmesan cheese freshly, about 1 ounce, plus additional for serving
• 1/4 cup green onions chopped, white and green parts, plus additional for serving
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 pound medium shrimp 25 count, peeled and deveined

1. In a KitchenAid(R) 3.0-Quart Saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, and green onions.
2. Meanwhile, preheat the KitchenAid(R) Convection Digital Countertop Oven to 400 degrees F. In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil. Roast the shrimp for 5 to 6 minutes, until just pink and cooked through. Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.

water, kosher salt, grits, unsalted butter, black pepper, cheddar cheese, parmesan cheese, green onions, extravirgin olive oil, paprika, garlic, thyme, oregano, cayenne pepper, kosher salt, black pepper, shrimp

Taken from www.yummly.com/recipe/Cajun-Shrimp-and-Grits-2098659 (may not work)