Shrimp and Grits

• 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.