For the grits, cream, water, polenta; seasoned to taste with salt, black pepper, and granulated garlic.
The shrimp are blackened. I use giant U10 shrimp, but you can use smaller. Just go with the biggest you can find.
There is creole trinity (celery,bell pepper, and onion,) roasted Silver King Corn, and minced garlic added to the pan. I then deglaze with a shrimp stock that was extracted from the shells (about 3/4 c.). I then add two big pinches of smokey paprika, and some fresh squeezed lemon juice. Reduce by half, and cut the heat.
Mount the reduction with a tablespoon of butter; and serve the shrimp tail up bowing to a steamy pile of creamy yellow corn polenta.