Shrimp And Grits Creole

Ingredients

• 2 teaspoons cajun spice salt-free
• 0.7 cup carrots chopped ( 1 large)
• 0.5 cup bell pepper green chopped ( 1 small)
• 29 ounce 2 (14.5-ounce) cans zesty diced tomatoes with jalapeño peppers (such as del monte) diced with jalapeño peppers (such as del monte), undrained canned
• 0.5 cup garlic and herb-flavored parmesan cheese freshly grated
• 1.3 pounds shrimp fresh deveined peeled
• 1 cup grits stone-ground
• 0.5 cup water 
• 4 cups water 

Equipment

• bowl
• sauce pan

Directions

1. Cook grits according to package directions, using 4 cups water. Stir in Parmesan cheese; set aside, and keep warm.
2. Coat a large saucepan with cooking spray; place over medium-high heat until hot.
3. Add carrot and green pepper; cook 3 minutes, stirring often.
4. Add tomatoes, 1/2 cup water, and Cajun seasoning. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
5. Add shrimp, and cook 3 minutes or until shrimp turn pink. Spoon 2/3 cup grits into each of 6 individual serving bowls; spoon about 1/2 cup shrimp mixture over grits.