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PdfCook the grits first: Bring 3 cups water and ½ tsp salt to a boil. Whisk in ¾ cup grits. Lower heat and cook until thick, stirring occasionally. Stir in 1 tbsp butter at the end. If using eggs, crack in 1–2 eggs while hot and stir until fully cooked (this adds protein without changing the flavor much). Set aside, covered.
Cook the shrimp (fast): Heat a skillet over medium heat with 1 tbsp butter. Add ½–¾ lb shrimp, season with salt, pepper, and garlic. Cook 2–3 minutes per side, just until pink. Remove from heat immediately (overcooked shrimp = sad shrimp).
Serve (important for blood sugar): Spoon grits first, top with shrimp, add a little extra butter if needed, optional sprinkle of cheese or hot sauce.