Well last night I wanted shrimp and grits so I said OK, I'm going to try this again and see if I can make it bettter.
So I melted 1/4 stick real butter in the frying pan and brought it up on very high heat. Next I tossed in my shrimp and Tony Chachere's just for a few seconds then turned them then removed so they wouldn't over cook (trying Hub's advice
) I din't over cook them
Next I added the grits to the butter and let the grits become browned (like you would with noodles and rice in Rice-A Roni from my younger days
I browned the grits for about 3 mins to soak up all the remaining butter in the pan then I added water, half & half and the shimp back in let that simmer for about 5 mins plus more Tony Chachere's
Then I plated and used an alfredo sauce to top off with a little red pepper.
To me this was better than the last try for sure and browning the grits in the butter first really helped!