In a large 12-inch skillet over medium-high heat, add 2 Tbsps of butter until melted. Add in the minced garlic to sauté frequently about 1-2 minutes until fragrant. Next, add in the shrimp (seasoned w/ 2 Tbsps of cajun seasoning) and cook on both sides (about 3-4 minutes), until pink and cook through. Add remaining 1 tablespoon of butter (along with the 1 scotch bonnet) and let everything simmer for another minute until shrimp are coated with a light sauce/gravy from the butter and seasonings.
In serving bowls, spread the grits into the bottoms of the bowls and top with sautéed shrimp. Sprinkle red pepper flakes (optional) atop and serve immediately.
Bon Appétit!
Notes
STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
CAJUN SEASONING (STORAGE): Any leftover cajun seasoning mix can be stored in a ziplock bag for later use or used as garnish.
DAIRY-FREE OPTION:To make these shrimp + grits entirely dairy-free, just substitute the unsalted butter with vegan butter, the heavy cream with full-fat coconut cream/milk, and the cheese with dairy-free shreds or nutritional yeast.