Ingredients
1 pound medium shrimp (25 count), peeled and deveined
1/8 teaspoon black pepper
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons extra virgin olive oil
1/4 cup chopped green onions (white and green parts), plus additional for serving
1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus additional for serving
1/2 cup freshly grated sharp cheddar cheese (about 2 ounces)
1/2 teaspoon black pepper
1 tablespoon unsalted butter
3/4 cup uncooked quick-cooking grits (not instant)
1 teaspoon kosher salt
3 cups water
Step by step
In a KitchenAid® 3.0-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, and green onions.
Meanwhile, preheat the KitchenAid® Convection Digital Countertop 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.