In a medium saucepan, bring the water to a boil. Add the grits. Cover and cook for 5 minutes. Remove from heat and stir in the cheese.

Meanwhile, combine the shrimp, oregano, thyme, and a little salt and pepper in a bowl. Toss the shrimp until it is thoroughly coated.

Melt the butter in a small pan set over high heat. Whisk in the flour and cook, stirring frequently, until it’s lightly tanned – like the color of coffee with cream. Slowly whisk in the milk. Stir in the tomato juice and cayenne.

Add the oil to a skillet set over medium-high heat. When the oil is hot, add the shrimp. Cook for a few minutes, or until the spices begin to brown. Reduce the heat to medium and add the pepper and onion.  Pour the sauce over the shrimp and cook for 5 minutes, or until the sauce thickens and the shrimp is pink and cooked through.