Prepare Grits: Bring water and cream to a boil in a 2-quart saucepan. Add salt and slowly pour in grits, stirring constantly. Cook uncovered for 5-10 minutes, until thickened. Pour into 1-cup ramekins, cover and refrigerate for at least 2 hours or overnight.
Cook Shrimp: Melt butter in a skillet over medium heat. Add shrimp and cook, turning once, until shrimp are pink and firm.
To Serve: Preheat oven to 300F. Unmold grit cakes onto a parchment-lined baking sheet. Bake until warmed, about 20 minutes. Transfer to serving plates and evenly pour the sausage-pepper cream over each grit cake. Arrange shrimp on top of each dish and garnish with green onions or chives.
Recipe by Slice of Jess at https://sliceofjess.com/morning-in-the-mountains-cookbook/