step 1 In a medium saucepan, bring water and milk to a boil. Slowly whisk in grits and reduce heat to low.
step 2 Simmer for 5–7 minutes, stirring occasionally, until thick and creamy. Stir in butter, salt, and cheddar cheese. Cover and keep warm.
step 3 In a large skillet, melt butter over medium heat. Add sausage and cook until browned. Remove and set aside.
step 4 In the same skillet, add bell peppers and sauté until softened. Stir in garlic and cook for 1 more minute.
step 5 Season shrimp with Cajun seasoning, paprika, salt, and pepper. Add to skillet and cook for 2–3 minutes per side until opaque.
step 6 Return sausage to the skillet and pour in heavy cream. Stir and simmer for 2–3 minutes to blend flavors.
step 7 Spoon grits into bowls and top with shrimp, sausage, and peppers. Garnish with chopped parsley.
Storage and Reheating Tips.
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat grits and shrimp mixture separately over low heat, adding a splash of milk or cream to loosen the grits as needed. Stir occasionally to avoid sticking.
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