Recipe from: Kendall at Keeping up with the Joneses
3 cups reduced sodium chicken broth
1/2 heavy whipping cream
1 cup quick-cooking grits
4 oz smoked Gouda cheese
Ground white pepper (optional)
1 tsp vegetable oil
1 medium green bell pepper
3 garlic cloves, pressed
1 Tbsp Cajun seasoning
1 can (14.5 oz) diced tomatoes with green pepper, celery and onion
1 can (15 oz) tomato puree
1 1/4 lb large cooked shrimp, peeled and deveined, remove the tails
1/2 cup snipped fresh parsley
Place broth and whipping cream in large, micro-safe dish and microwave, covered on high 3-5 minutes or until hot. Add grits, cover, and microwave on high 4-5 minutes or until thickened. Grate cheese into the grits and stir until cheese is melted. Add some ground white pepper, if you like. Set aside and cover to keep warm.
Heat oil in large skillet over medium heat 1-3 minutes. Chop the green bell pepper. Add to the pan with the pressed garlic and Cajun seasoning. Cook 2-3 minutes or until bell pepper is tender. Add canned tomatoes, puree and shrimp, cook 1-2 minutes or until heated through. I tasted it and added some extra Tony C's seasoning to give it some more flavor.
Put grits on plates and top with shrimp mixture. Garnish with parsley and enjoy!