• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare Ingredients

• Using a chef's or santoku knife and cutting board, chop 1/2 pound asparagus into small pieces.
• Slice 1 medium zucchini and 1/2 large red bell pepper into julienne-style pieces.
• Mince 1 cup sweet onion and 1 clove garlic.

Prepare the Grits

• In medium saucepan, heat 2 1/4 cups water. Add 1/2 cup instant grits and cook according to package directions, approximately for 12-15 minutes, until grits are thickened, stirring occasionally.
• Stir in 2 cups shredded cheddar cheese and 1/2 teaspoon garlic powder. Cover for 3-5 minutes until cheese is melted. Stir to combine and sprinkle with 1/4 teaspoon paprika.

Sauté the Vegetables

• While grits are cooking, heat 2 tablespoons olive oil in a large skillet and sauté the prepared asparagus, zucchini, and red pepper. Cook until tender.
• Add minced onions and garlic, and if desired, 2 tablespoons sun-dried tomatoes.
• Stir in 2 tablespoons red wine vinegar, 1 teaspoon Cajun Spice, 1 teaspoons dried basil and 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring to a boil, then simmer for 5 minutes. Place mixture in a bowl and cover to keep warm.

Cook the Shrimp

• Melt 2 tablespoons butter and remaining 2 tablespoons extra virgin olive oil in skillet. Stir in 1 pound uncooked large shrimp (peeled and deveined) and 1 tablespoon minced garlic. Cook for 5 minutes or until shrimp turn pink, stirring occasionally.
• Add vegetable mixture to the cooked shrimp and sprinkle with 1/2 teaspoon red pepper flakes. 
• To serve, place a large spoonful of grits on a plate and cover with shrimp mixture. Serves 4.