Savory Shrimp and Grits with Spicy Tomato-Basil Sauce

Begin by preparing the grits; in a medium saucepan, bring 4 cups of water to a boil.

Once boiling, slowly whisk in 1 cup of stone-ground grits, reduce the heat to low, and stir occasionally for about 20 minutes until thickened.

Stir in 1 cup of shredded sharp cheddar cheese and 1/2 teaspoon of salt into the grits, mixing until creamy.

While the grits are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add 1 pound of peeled and deveined shrimp to the skillet and season with 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and salt to taste.

Sauté the shrimp for about 3-4 minutes until they turn pink and opaque, then remove them from the skillet and set aside.

In the same skillet, add 1 diced onion and 2 minced garlic cloves, cooking until the onion is translucent, about 5 minutes.

Pour in 1 can (14.5 ounces) of diced tomatoes, including the juice, and add 1/4 teaspoon of red pepper flakes and 1/4 cup of fresh basil, chopped.

Simmer the sauce for 10 minutes, allowing the flavors to meld together.

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Return the shrimp to the skillet, stirring to coat them in the sauce, and cook for an additional 2 minutes.

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To serve, spoon the cheesy grits onto plates and top with the shrimp and spicy tomato-basil sauce.

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Garnish with additional fresh basil and a sprinkle of black pepper for an extra kick.