Some Spicy Shrimp and Grits
The Grits:
6 c. water/chicken stock 
2 c. stone ground grits
1/4 c. grated parmesan
1/4 c. mild cheddar cheese
2 Tbsp. salt
The Shrimp:
1 lbs. shrimp
3 carrots (chopped)
3 cloves garlic (minced)
2 ribs celery (chopped)
1 shallot (diced)
1 jalapeno (sliced)
1 c. beer (light) or white wine
3 Tbsp. olive oil
1 Tbsp. fresh cilantro (finely chopped) (I leave this out)
juice of 1 lime
1 tsp. paprika 
1/2 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1/4 tsp. red pepper flake
1 tsp. salt

In a large pot, add the water/stock and the salt. Bring the water to a boil.  Turn down the heat to medium or medium low. Add the grits and whisk frequently. Cook for 5-10 min. You want the end mixture to have a creamy consistency.  Turn down the heat to a simmer. Add the cheese and whisk until integrated. Cover until ready to serve.
In a medium-sized pot over high heat, add the olive oil. Once the olive oil is hot enough to shimmer (about 30 seconds), add the carrots, celery, shallots, and jalapeno. After about 3 min, turn down the heat to medium and add the garlic. Cook for another 2-3 min while stirring regularly.
Add the spice mix, and cook for another 2-3 min. You are trying to toast the spices. Be careful not to let them burn. By the end of this period, the shallot should be nearly transparent and the other vegetables should be soft.  Add the beer or wine. Turn up the heat to bring to a boil.
***If you decide to use beer, use one that is  light in color and flavor. For the wine, go with chardonnay on the dry side. If you don't use alcohol, chicken stock will work.
Add the cilantro, lime juice and shrimp. Stir until the shrimp are integrated. The shrimp should already begin to turn pink. Turn down the heat to medium low, cover the pot with a lid and let cook for 5 min or until the shrimp are done.
***Peel shrimp before cooking. Leaving the shells on the shrimp will likely protect the meat better and leave it more tender. You can do it either way.
Turn off the heat.
Serve the shrimp, including the liquid, over the cheese grits. Salt and pepper to taste.

Shrimp and Grits Shortcakes
 Prepare one batch of grits, enough to serve 6 people. When grits are done, pour into a square casserole dish large enough to spread grits out. You want to be able to use a mold and cut 6 individual rounds from the grits once they are chilled and set.
The Shrimp:
3/4 lb. cooked shrimp
3 Tbsp. chopped onion
3 Tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. dry mustard
Dash freshly ground pepper
1 1/2 c. milk
1 c. grated cheese
1/4 c. dry bread crumbs
grated cheese for topping
Cut large shrmp in half.  Cook onion in butter until tender; blend in flour and seasoning.  Add milk gradually and cook until thick, stirring constantly.  Add 3/4 c. cheese and heat until melted.  Stir in shrimp and pour into casserole dish.
Bake in 400 F oven for 10 minutes or until shrimp are done.
Cover to keep warm until grits are heated.
(tomato juice may be used here instead of milk if you like)
Remove grits from fridge. Cut into 6 individual size portions and using a spatual, place on foil line baking sheet that has been sprayed with cooking oil. Heat in hot oven heated through, then plate for serving.
Spoon a portion of shrimp mixture on top of each grits cake. 
Serve hot.
You may also just let you grits stay at room temp., letting the set up and then take your hands to form the grits cakes. They will heat quicker when placed in the oven.
Shrimp and Grits Creole
2 Tbsp. butter
1 medium onion
1/2 clove garlic, minced
1/2 c. chopped celery
1/3 c. chopped green pepper
2 c. water
1 can tomatoes
1 small can tomato paste
1/2 tsp. salt
1 tsp. Worcestershire
1/2 tsp. Tabasco
crab boil mix
1 lemon
4 cup cooked grits
Saute onion, garlic, celery and pepper in butter, add water, tomatoes and paste.  Simmer about 10 minutes.  Add other ingredients, simmer about 1 hour. 
Cook grits during last 30 minutes of simmering time.
 Boil shrimp in crab boil, salt, sliced onion and one lemon. Cook only until pink.  Shell.  Add to sauce and serve over grits.

Shrimp and Grits 

1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish
Juice of 1 lemon
Tabasco or other hot pepper sauce
1 1/2 teaspoons salt or more to taste
1 1/2 cups stone-ground grits, not instant or quick-cooking
6 thick slices bacon, chopped
1 small onion, finely chopped
1/4 cup finely chopped green bell pepper
1 garlic clove, minced
1/2 cup thinly sliced scallions
2 tablespoons unbleached all-purpose flour
1 cup chicken stock
1 to 2 tablespoons unsalted butter
1 cup (about 1/4 pound) grated medium to sharp Cheddar cheese
Tabasco or other hot pepper sauce
Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.
Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil.
Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.

While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.

When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.

Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.



Blue Cheese Shrimp and Grits

For grits:
4 cups water
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup old-fashioned
stone-ground grits
1/4 cup heavy cream

For the Shrimp:

2 lbs shrimp

1/2 pound blue cheese

8 oz. pkg. cream cheese

1 Tbsp. chopped chives

1 Tbsp. chopped parsley

1 clove garlic

2/4 c. dry white wine

Make Shrimp 30 minutes before grits are ready to be served:

Mash cheese and cream cheese, add parsley, chives, garlic and wine to make sauce. Pour over raw, cleaned and shelled shrimp. Bake in a covered baking dish at 400F for about 30 minutes.

Make grits:
Bring water, salt, and 1 tablespoon butter to a boil in a 3-quart heavy saucepan. Whisk in grits and cook at a bare simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour. Stir in cream and remaining tablespoon butter and remove from heat.
Serve topping over grits.

Sauteed Shrimp and Peppers over Cheese Grits

1/2 c. chopped Canadian bacon

1 c. red bell pepper strips

1 c. green bell pepper strips

1 (10 oz) can diced tomatoes with green chiles, drained

1 1/2 lb. shrimp, peeled and deveined

1/2 c. chopped green onions

1 2/3 c. milk

1 (16 oz) can chicken broth

1 c. quick cooking grits

1 c. (4 oz) shredded sharp Cheddar cheese

Brown the baconin a skillet.  Stir in the bell peppers and cook for 10 minutes, stirring frequently.  Add the tomatoes and mix well.  Cook for 5 minutes, stirring occasionally.  Stir in the shrimp and cook for 3 minutes longer or until the shrimp turn pink, stirring occasionally.  Mix in the green onions. Remove from the heat and ocver to keep warm.

Bring the milk and broth to a boil in a saucepan and stir in the grits.  Return the grits mixture to a boil; reduce the heat. Cook for 5 minutes, stirring occasionally.  Add the cheese to the grits and stir until melted.  Spoon the shrimp over the grist on a serving platter.