• Clean and pat the shrimp dry. Place them in a bowl and season with 1 tsp of olive oil, 1/2 tsp Tony’s, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and salt and pepper. Mix to combine and set aside.
• In a saucepan, melt butter over medium heat. Add the chopped seasoning and sauté for 3 minutes, then stir in the minced garlic and cook for 2 more minutes.
• Next, add the tomato paste and cook for 1-2 minutes. Pour in 1 cup of chicken broth or water and season the sauce with 1 tsp Tony’s, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, if desired, 1/4 tsp smoked paprika, salt and pepper to taste.
• Stir in the heavy cream. Taste and adjust seasonings if needed. Finish with a squeeze of fresh lemon juice and mix well.
• Add in the shrimp, cover and allow it to cook for 2-3 minutes per side. Add in some green onions then toss everything together, once cooked through.

For the grits

• Bring 1.5 cups of chicken broth, 1.5 cups of water and 1/2 cup of milk and 2 tbsp of butter to a boil. Stir in Instant Grits and whisk. Reduce the heat to medium low and cover.
• After about 5 minutes check the grits. Once the liquid is almost gone pour in the remaining 1/2 cup of milk, and butter. Once the milk and butter has dissolved, add in the heavy cream and stir until smooth.
• Season with salt, pepper, and garlic powder. Then stir in Gouda, Parmesan, and Colby Jack cheeses. Mix until smooth. Taste and adjust the seasoning if needed.
• Serve the saucy shrimp over creamy grits. Garnish with green onions and enjoy!