CHEDDAR GRITS
4 cups low-sodium chicken stock or water
1 1/2 cups stone ground corn grits
1/2 teaspoon kosher salt
8 tablespoons 1 stick unsalted butter
8 ounces sharp cheddar, freshly grated
2 ounces Parmesan cheese
1 cup heavy cream

HONEY MUSTARD CAJUN SHRIMP
1 pound peeled and deveined raw shrimp
1 tablespoon cajun seasoning
3 tablespoons honey
2 tablespoons dijon
2 tablespoons chopped fresh parsley or cilantro