Ingredients:

For the shrimp:

1 lb large shrimp, peeled and deveined (halal-certified if needed)

1 tbsp Cajun seasoning

2 tbsp unsalted butter

2 cloves garlic, minced

Juice of 1/2 lemon

Salt & pepper, to taste

For the grits base:

1 cup stone-ground grits (or quick grits for faster prep)

4 cups water or low-sodium broth

1 cup shredded sharp cheddar cheese (halal-certified)

1/2 cup milk or heavy cream

2 tbsp butter

Salt, to taste

Optional garnish:

Chopped scallions

Extra Cajun seasoning or hot sauce

Directions:

Cook grits: In a saucepan, bring water or broth to a boil. Slowly whisk in grits, reduce heat, and simmer until thickened (about 20–25 min for stone-ground or 5–10 min for quick grits). Stir in butter, milk/cream, and cheese. Season with salt.

Preheat oven to 375°F (190°C). Grease a 9x9 or similar baking dish.

In a skillet, melt butter over medium heat. Add shrimp, Cajun seasoning, and garlic. Cook for 2–3 minutes per side until just pink. Squeeze lemon juice over top.

Assemble casserole: Pour creamy grits into baking dish. Top evenly with cooked shrimp and all pan juices.

Bake uncovered for 10–12 minutes, just to meld flavors.

Garnish with scallions or a dash of hot sauce and serve warm.

Nutritional Info (per serving, serves 4):
Calories: 480

Protein: 28g

Carbs: 28g

Fat: 28g

Fiber: 1g

Sugar: 3g.
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