1 green pepper, stem and seeds removed and sliced thinly
½ cup Mezzetti Roasted Bell Pepper Strips
1 cup heavy whipping cream
1 container (5½ oz) plain Greek yogurt
2½ Tbsp Mezzetti Savory Garlic everything spread
2 Tbsp Creole Seasoning or Southwest Chipotle
Grits (I use instant)
Chicken Stock
¼ cup butter (half a stick)
¾ cup shredded sharp cheddar cheese
Optional: Hot Sauce
Directions:
In a large saucepan over medium heat, saute the diced chicken in 1 Tbsp of olive oil until lightly browned. Add in the diced onions and 1 Tbsp of the Savory Garlic everything spread and saute about 1 minute. Add in the butter and wine, adding in the shrimp once the butter has melted. Cook the shrimp until the bottoms are just pink and slightly opaque. Flip them over and add in the mushrooms, green pepper and roasted red pepper, sauteing for an additional 2 minutes. Remove the chicken and shrimp; set aside and cover with foil or towel.
In a small bowl whisk together the heavy whipping cream, Greek yogurt, remaining savory garlic spread, and the Creole seasoning until combined. Add the cream mixture to the saucepan and continue cooking, on medium, until it has been reduced by a third; stirring constantly. This may take upwards of 10-15 minutes. Season to taste with salt, pepper, and hot sauce if desired.
Return the shrimp and chicken to the pan and stir to coat. If needed, reduce the heat to low while the grits are finishing up.
While the cream is 'reducing', cook the grits (for 6 servings) according to the directions on the back of the package. I like to use chicken stock instead of the recommended water. Once the grits are cooked, stir in the ¼ cup butter and ¾ cup shredded cheese.
To serve, spoon the creamy shrimp and chicken sauce over heaping mounds of cheesy grits.
Recipe by tempting thyme at https://temptingthyme.com/2014/12/10/creamy-shrimp-and-chicken-with-cheesy-grits/