Shrimp and Grits with Creole Cream Sauce

cups Water

quick cooking Grits

shredded Monterey Jack Cheese

peeled and deveined Shrimp

dried Oregano

dried Thyme

Tablespoon Butter

Tablespoons Flour

Skim Milk

cup Tomato Juice (from a can of tomatoes)

teaspoon Cayenne Pepper, or more to taste

Tablespoon Olive Oil

 Green Bell Pepper, chopped

 Onion, chopped