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 asparagus into small pieces.
Slice the zucchini and red pepper into julienne-style pieces.
Mince the onion and clove.
Prepare the Grits
In medium saucepan, heat water. Add grits and cook according to package directions, approximately for 12-15 minutes, until grits are thickened, stirring occasionally.
Stir in the grated cheddar cheese and garlic powder. Cover for 3-5 minutes until cheese is melted. Stir to combine and sprinkle with paprika.
Prepare the Vegetables
While grits are cooking, heat 2 tablespoons olive oil in a large skillet and saute the prepared asparagus, zucchini, and red pepper. Cook until tender.
Add minced onions and garlic, and if desired, the sun-dried tomatoes.
Stir in red wine vinegar, Cajun Spice mix, dried basil and oregano, kosher salt, and 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 butter and remaining oil in skillet. Stir in peeled and deveined shrimp and garlic and cook for 5 minutes or until shrimp turn pink, stirring occasionally.
Add vegetable mixture to the cooked shrimp and sprinkle with red pepper flakes.
To serve, place a large spoonful of grits on a plate and cover with shrimp mixture. Serves 4.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.