On medium high heat add the chicken broth to a pot and allow the chicken broth to come to a boil.

Once the broth has come to a boil, whisk in the grits.

Consistently stir the grits to prevent the grits from sticking to the bottom of the pan and burning.

*If the grits start to pop too much, place a lid on the pot and lower the heat.

The grits will begin to thicken up as they continue to cook

Once the grits have thickened up to your liking- add the butter, a splash of half & half and stir.

When the grits are almost done, add the smoked Gouda & cheddar cheese. Allow the cheese to melt & stir consistently.

Clean & devein the shrimp.

Season the shrimp with the lemon pepper seasoning, creole seasoning, and the old bay garlic & Herb seasoning.

Mix the spices and shrimp together, then set to the side.

On medium high heat in a skillet, add some butter and allow it to melt.

Add the sliced red bell peppers and sauté for 2 to 4 minutes.

Add the seasoned shrimp and cook the shrimp for about 3 to 4 minutes. Be sure to flip the shrimp halfway through cooking time.

Once the shrimp is opaque, it should be done.

Squeeze fresh lemon juice over the shrimp

Then, add a little chicken broth and green onion to the skillet.

Note: You may add a little sprinkle of the Dash Lemon Pepper Seasoning to your sauce.

Allow the chicken broth to come to a slight boil, then lower the heat and stir.

Be sure to coat the shrimp with the sauce.

Add the grits into serving bowls.

Add the shrimp & sauce over the grits.

Garnish with parsley & serve immediately.