shrimp and grits.....

Looks like you'll have some overcooked shrimp. Otherwise it looks nice.

Whenever I've done S&G I've blackened the shrimp, taken them out, did everything else and added them back at the end.

Thanks, thats what i was thinking of doing....Just wish i had a bigger shrimp to blacken.....These are bout 25-30 head on.....What kinda seasoning u usually use???

There are so many variations to shrimp and grits. I have a recipe in the cookbook sticky above, but it's much different from what you're doing. It's a recipe I resisted for several years that my Mom makes and swears by. I finally had it and was surprised at how good it is. Every time I make it, people want the recipe. Served for a game last year and one of my friends made 3 times in less than two weeks after. I've been toying with the idea of trying it with cream added at the end to make it richer, though I really like it as it is.
I always liked the shrimp and grits at Uglesich's. The shrimp were in an herbed cream sauce, served over a grit cake, which was crispy on the outside, but creamy on the inside. I haven't tried that at home yet, but I have the cookbook.
In any event, I add the shrimp to the sauce, last, just before serving. With small shrimp, it would seem to me that if you blacken them and then have to reheat, you could still find yourself with overcooked shrimp. Larger shrimp would lend themselves to a quick blackening and then finishing in your sauce, I think.

Let us know how it turns out, though.