Sam's recipe I found
turned out pretty damn good, if I DO say so myself.
Cooked the grits up to about 17 min, and added in two dozen 41/50 shrimp, peeled, deveined.
Sauteed bell pepper, jalapeno, onion and a bit of tasso ham, and added that towards the end.
Beat in about a third cup of cream, and topped the bowl with fresh scallions.
Oh MY!