In a medium saucepan bring water and bouillon to a boil. Reduce heat to medium-low and stir in grits. Cook 4-5 minutes until thickened, stirring occasionally. Add cream and stir until smooth. Add cheese, stir until melted and remove from heat. Cover with lid to keep warm.

Heat one tablespoon of oil in a heavy skillet over medium high heat. Add onions, bell peppers, salt and pepper and saute until almost tender, 3-4 minutes. Add mushrooms and garlic, cook for one more minute. Remove to a plate or bowl.

Heat remaining oil in skillet. Add shrimp and cook until slightly pink, 3-4 minutes. Add cajun seasoning and parsley and cook one minute more. Add vegetables back into skillet to warm.

Add grits to a plate or bowl with shrimp mixture on top.