• Before starting, to a medium pot, add 2 3/4 cups (5 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
• Wash and dry all produce.
• Reduce heat to medium.
• To the pot of boiling water, add 2 tbsp (4 tbsp) butter and vegetable stock powder.
• Whisk cornmeal in slowly. Cook for 1-2 min, whisking constantly, until cornmeal thickens slightly. Reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until cornmeal grains are tender.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and half the Cajun Spice Blend.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil and mirepoix. Cook for 2 min, stirring often, until veggies are beginning to soften.
• Add shrimp and peppers. Cook for 3-4 min, stirring occasionally, until shrimp just turn pink and peppers are tender-crisp.**

• Sprinkle Gravy Spice Blend and remaining Cajun Spice Blend over shrimp-and-pepper mixture. Cook for 1 min, stirring often, until fragrant and well coated.
• Add 1/2 cup (1 cup) water. Cook for 1-2 min, until sauce thickens. 
• Once grits are tender, add cheddar and 2 tbsp (4 tbsp) milk and stir for 1 min, until cheese is melted. Season with salt.
• Divide grits between plates. Top with shrimp-and-pepper mixture. 
• Sprinkle with crispy shallots.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp.