Anyone got some pointers on shrimp and grits?

I use Tyler's Ultimate Shrimp and Grits as a base method. I kick up the seasonings with some herbs. It's at Foodnetwork.com.A very good recipe.

I cook my grits in heavy cream, add a little blue cheese to them........need plenty of red and green peppers sauteed with the shrimp

I like using corn grits because the sauce I make is cream based. It just looks a lot better on the plate with the contrast.

I lived in Charleston for 2 years and saw all kinds of variations. My favorite had crispy bacon added to it. One restaurant served theirs with black olives which I loved (because I love olives), but I don't add it to mine.

Remember, you can have a lot of variations of it. Growing up in New Orleans and now living in Charleston, I probably eat this dish the most. I've had some with a red, tomato base to it, some that are extremely cheesy, some with a brown gravy base, and so forth. Don't be afraid to mix things in with your shrimp and grits.

Examples:
Bacon
Bell peppers
Onion
Andouille
Tasso ham

You get the idea

thanks for the ideas.....
we are having it at our wedding as well.

1 large onion chopped
1/2 green bell pepper diced
1 clove garlic minced
1/2 stick butter
1/2 pound smoked sausage
1/2 pound country ham diced small
1/2 pint heavy cream
1/2 to 1 tablespoon slap ya mama
1/2 tsp cayenne pepper
Splash of good white wine

20 boiled and peeled shrimp

Brown sausage cut into small pieces and set aside. Sauté onions bell pepper and garlic. Return sausage and ham. Add wine and Season to taste. Add heavy cream and bring to simmer. Add precooked shrimp just before serving.

Be careful with salt and taste before salting.

Serve over really thick grits. I like to add some provoline cheese to my grits to get them cheesy.

Must have buttered hot crusty bread and cold beer.

This ought to serve three or four with a salad.
For four you'd need more beers.