Instructions

1. In a medium saucepan, bring 3 cups of water to a boil. Stir in the grits and ¼ teaspoon salt. Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally until the grits are tender.
2. While the grits are cooking, prepare the shrimp: In a large skillet over medium heat, melt 4 tablespoons of butter.
3. Add the chopped onion and green bell pepper, and sauté for about 5 minutes until the vegetables are soft.
4. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Add the diced tomatoes, dried thyme, and tomato paste to the skillet. Cook for about 5 minutes, allowing the flavors to meld.
6. Sprinkle the flour over the mixture and stir well to combine. Cook for 2 more minutes to cook out the raw flour taste.
7. Pour in the heavy cream and Worcestershire sauce, and stir to combine. Bring the mixture to a gentle simmer.
8. Add the shrimp to the skillet, and cook for about 3-5 minutes until they turn pink and are cooked through. Season with salt and Tabasco to taste.
9. Once the grits are done, stir in 3 tablespoons of butter and the grated Cheddar cheese until melted and creamy.
10. To serve, spoon the cheesy grits onto plates and top with the shrimp mixture. Garnish with chopped fresh parsley.