Step 1

Bring the milk and water to a boil.

Step 2

Whisk in the grits, and return to a boil.

Step 3

Reduce heat to medium-low to maintain a simmer.

Step 4

Add in salt, pepper and garlic powder, stirring to incoporate.

Step 5

Cook for 15 minutes partially covered on a low simmer, stirring frequently. As the grits thicken, they will start to spatter at you. Even if it is before the 15 minutes, you can go ahead and move to the next step. The grits will continue to cook, even when you turn the heat off.

Step 6

Stir in the butter and parmesan until melted and incorporated.

Step 7

Turn off the heat, place on the lid and let rest until the shrimp mixture is ready (up to 20 minutes, if you need it).

Step 8

Melt the butter over medium-low heat with the olive oil.

Step 9

Add pepper, and cook 5 minutes.

Step 10

Add sausage and cook 3 minutes more.

Step 11

Add garlic and cook one minute, being careful not to burn it.

Step 12

Add shrimp, lemon juice and zest, cajun seasoning; stir to combine

Step 13

Place a lid or tin foil on top to cover, and cook until shrimp turn pink, about 5 minutes (Note: Time may vary based on the size of your shrimp).

Step 14

Serve the shrimp mixture over the grits. I like to add a spoon full of the pan juices too. Garnish with fresh parsley or chives, if desired.