Bring water to a boil. Add chicken bouillon. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Saute onions and garlic in skillet until browned; add shrimp. Cook until shrimp turn pink. Add lemon juice and parsley, Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
4 Cup of water
1 Pack of Chicken Bouillon
1 Cup of Grits
2 Tablespoons of Butter
2 Cups of Shredded Cheddar Cheese (Optional)
1 Pound of Shrimp
4 Tablespoons of Olive Oil
4 Tablespoons of Lemon Juice
1 Tablespoon of Cayenne Pepper
1 Clove of Garlic
1 Finely Chopped Onion
1 Tablespoon of Chopped Parsley