Inatree asked for the full recipe so here it is the best that I can recall.

Disclaimer: I hardly ever measure anything unless I'm baking and I don't ever bake anything. Baking is for Wimmins. So the quantities are approximate based on my best guess.

Make you some grits on the stove using:

1 cup of grits (I like stone ground because of the texture and the flavor, but at least use "old fashioned grits I'm going to quite posting food if I hear someone used instant or quick grits This is Alabama dammit.)
2 cups of water
1 tablespoon of butter in the water
1 big pinch of salt

When that starts to get thick add:

1 cup of shredded cheddar
1/2 cup of shredded Parmesan

Stir

Lightly oil a 9x13 casserole dish and spread the grits out in it. Cover and refrigerate. I usually leave it all day from breakfast to dinner. When you're ready to make the grits cut them into about 8 equal pieces and fry them in a little peanut oil and butter on the griddle until they start to get golden brown, flip and do the same. I use medium heat.

For the shrimp I use:

1 pound of Gulf Shrimp raw pealed
1/2 pound of Conecuh sausage sliced
4 slices of bacon chopped
1/2 of a Bell Pepper chopped
1/2 of a sweet onion chopped
1 tablespoon of chopped garlic
1 tablespoon of parsley
1/2 teaspoon of red pepper flakes
1/2 teaspoon Cajun seasoning (I make my own, but you can use any brand)
Salt and pepper to taste
White wine and/or chicken stock

I start with some extra virgin olive oil in the skillet and I brown the the sausage over medium heat. Once it is like I want it I pull it out and put it in a bowl to the side, then I put in the bacon and when it's almost done I turn it up to medium high and add the shrimp, season them with the salt, pepper and Cajun seasonings and fry them with the bacon until they are almost done before I pull all that out and put all that in the bowl too.

I turn the eye back down to medium and add the bell peppers, onions and garlic and cook that until they start to get tender and then pull all that out and put it in the same bowl with all the other stuff.

Then I sprinkle in some flour (About 2 - 3 finger pinches?) to make a quick little roux with all the pan scrapings splash in a little of the white wine I'm drinking to help it all.

Then I throw everything back in the pan on medium low add the parsley and add enough chicken stock to bring the sauce to whatever consistency you want and let it simmer until the shrimp finish cooking. Taste and adjust seasonings if needed.

Serve the shrimp and sausage over the grit cakes and garnish with paprika and chopped green onions. Chow down.

Believe it or not all this only takes about 30 minutes (Other than cooking the grits ahead of time) and you have to work kind of quick and focus on what you are doing because you don't want to be shootin' the bull with your buddies and over cook the shrimp or the veggies or burn a grit cake because you are working all this stuff at the same time.