Shrimp and grits recipe

Ingredients

• 2 cups water
• 2 cups 2% milk
• 1 cup yellow medium-coarse cornmeal (grits)
• ½ teaspoon kosher salt
• 1 Tablespoon unsalted butter
• 1 Tablespoon thyme leaves
• ½ cup grated Parmesan cheese

• 2 Tablespoons olive oil
• 1 garlic clove, minced or pressed
• 1 bell pepper, cored, seeded, and chopped
• 1 poblano chile pepper, seeded and chopped
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• 1 pound medium shrimp, peeled and deveined

For the Grits
1. In a large saucepan, bring the water and milk to a simmer over medium heat. Slowly add the grits, stirring to prevent clumps. Cook, stirring frequently, until the liquid has been absorbed, about 15 minutes.
2. Fold in the salt, butter, thyme, and Parmesan.
For the Shrimp
3. In a large skillet, heat the olive oil over high heat. Add the garlic, bell pepper, and poblano chile and sauté until tender. Season with the salt, cayenne, and black pepper.
4. Toss in the shrimp and cook, stirring frequently, for 5 minutes.
5. Serve the shrimp over the grits.