2 teaspoons Cajun spice ((or more if you like it spicy))
2 tablespoons olive oil ((divided))
1 cup quick cooking grits
4 cups water
4 oz shredded cheddar cheese ((I used yellow sharp cheddar))
2 garlic cloves ((minced))
4 handfuls baby spinach or other baby greens
salt & pepper to taste
optional: Chopped scallions or cilantro leaves for garnish
Toss the shrimp with the Cajun spice. Heat 1 tablespoon of olive oil in a large skillet, and add the seasoned shrimp. Cook the shrimp about 2-3 minutes per side, or until fully cooked. Remove from pan and set aside.
Cook the grits according to the package, stirring constantly. Remove from heat and stir in shredded cheese while the grits are still hot.
While the grits are cooking, add the remaining 1 tablespoon of olive oil and minced garlic to the same skillet where you cooked the shrimp saute for 1 minute, and then add the baby greens. Season with salt and pepper (no other seasoning needed, as the greens will pick up the Cajun spices from the skillet). Cook stirring occasionally for ~5-7 minutes or until the greens have wilted.
Serve the Cajun Shrimp and Sauteed Greens over the Cheesy Grits.