Instructions:
Prepare the Grits: In a medium saucepan, bring chicken broth to a boil. Gradually whisk in cornmeal and reduce heat to low. Cook, stirring frequently, until the grits are thick and creamy, about 20-25 minutes. Stir in butter, season with salt and pepper, and keep warm.
Cook the Shrimp and Vegetables: In a skillet, heat a bit of oil over medium heat. Add garlic and sauté until fragrant. Add shrimp, mushrooms, and carrots. Cook until the shrimp are pink and vegetables are tender. Season with Cajun seasoning.
Assemble the Dish: Spoon the creamy grits onto a plate. Top with the sautéed shrimp and vegetables. Garnish with chopped fresh parsley.
Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 2
