Combine grits, cream and seasoning in a small covered baking dish and cook in a 300-degree oven for 45 minutes. Remove and cool slightly.
Combine all dry ingredients and using a fork, blend shortening into the dry mixture.
Whip together the egg, buttermilk and grits. Fold wet ingredients into the dry ingredients and blend well. Do not overmix.
Roll out biscuits to 1 /2-inch thickness and cut 2-inch circles.
Bake at 375 degrees for 18 minutes.
Top each biscuit with one piece of the BBQ shrimp and serve
Yield: 16-20 grit cakes
Melt clarified butter in a skillet and add shrimp. Sauté for two minutes Add cracked black peppercorns and BBQ Shrimp Stock and cook until shrimp are just done. Make sure the cold BBQ shrimp stock is stirred vigorously before adding to skillet.
BBQ Shrimp Stock
Bring all ingredients to a boil, immediately remove from heat and cool (can be made 2–3 days ahead of time). adding it to the skillet.
Yield: 2 cups