#1 For the grits, bring water to a boil and stir in the grits. Reduce heat to low, cover and cook approximately 15 minutes, or until the liquid has been absorbed and grits are tender. Remove from heat and add salt, cream cheese, butter, and cheddar cheese and stir until melted and combined. Cover and set aside. #2 For the shrimp, melt half the butter in a skillet over medium heat and sauté the onion, green pepper and garlic until translucent, about 3-5 minutes. Transfer vegetables to a plate and set aside. #3 Rinse shrimp in cold water & pat dry. Season with Cajun seasoning. #4 Heat olive oil in the skillet used for vegetables over medium-high heat. Add shrimp, flipping halfway, cooking for about 2-3 minutes. Once cooked, stir in vegetables. #5 Pour the stock into the vegetable and shrimp mix, bring to a simmer, and cook until thickened. Add in remaining butter and mix until combined. #6 Place a portion of grits in the center of each plate and spoon shrimp over. Garnish with parsley and add hot sauce, salt, and pepper to taste.