Talk about a quick and easy, yet tasty dinner. I paired with a nice salad and a good Pinot Noir.

For the Grits:

• 3 cups water
• 1 teaspoon kosher salt
• 3/4 cup uncooked quick-cooking or regular grits not instant
• 1 tablespoon unsalted butter
• 1/2 teaspoon black pepper
• 1/2 cup freshly grated sharp cheddar cheese, about 2 ounces ( I used about 4 oz)
• 1/4 cup freshly grated Parmesan cheese, about 1 ounce, plus additional for serving
• 1/4 cup chopped green onions white and green parts, plus additional for serving

For the Shrimp:

• 2 teaspoons EVOO
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 pound medium shrimp, 25 count, peeled and deveined, with tails on

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Instructions 

• In a 3 quart saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, cheeses, and green onions.
• Meanwhile, preheat the oven to 400 degrees F.
• In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil. Roast the shrimp for 5 to 6 minutes, until just pink and cooked through.
• Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.