Grits: Heat the cooking liquid and the butter in a medium-sized heavy bottom saucepan over medium heat. Allow the liquid to come to a simmer, reduce the heat a little, then slowly add the grits into the liquid while you whisk. Allow the mixture to come back to a simmer, cover and reduce heat to medium-low. Let cook for 20-25 minutes, stirring every 5 minutes to make sure the grits don't stick to the bottom of the pot. Add the cheese and stir to combine.

Kale: Heat the olive oil and garlic over low heat in a cast iron or regular skillet. Let the garlic infuse into the oil, about 1-2 minutes, you should see the garlic starting to sizzle but do not allow the garlic to burn. Increase the heat to medium-high, add the kale and toss, allowing it to wilt until desired texture. Add in salt to preference and a pinch of red pepper flakes. Remove kale to a plate, keep warm.

Cajun Shrimp: In a small bowl, combine the paprika, thyme, oregano, onion powder, cayenne, and garlic powder, along with ¼ teaspoon salt and ¼ teaspoon black pepper, mix. Sprinkle the shrimp with half the seasoning. In the same skillet as you cooked the kale, heat the remaining 1 teaspoon of oil over medium-high heat. If you're using a cast iron skillet, you may need a little more oil. Add the shrimp to the pan, sprinkle with the remaining seasoning to taste, you certainly don't have to use all of it if you don't want to. Cook for 3-5 minutes or until the shrimp curl into a 'c' shape. Remove the pan from heat, add the butter and just swirl the pan and toss the shrimp to allow it to melt completely.

Serve the kale and cajun shrimp over a large scoop of grits. Garnish with a sprinkle of parmesan, if you'd like!