For the Grits:

1. Bring the water and cream to a boil in a medium saucepan over medium-high heat.
2. Slowly whisk in the grits and butter. Reduce heat to medium low and cook, stirring frequently, until thickened, about 5 minutes. (NOTE: You can add more cream or water if you prefer thinner grits).
3. Stir in the smoked gouda cheese. Remove from heat and season with salt and pepper to taste.
4. Cover to keep warm.

For the Barbecue Shrimp:

1. Rinse Gulf shrimp thoroughly in cold water leaving the shells and tails attached and place in large bowl.
2. In a separate bowl, create a spiced butter by mixing together the butter, blackening seasoning, and minced garlic. In a heavy-bottomed pan, heat the butter over medium heat until the butter begins to foam and turn a light brown.
3. Add the shrimp, give it toss, and sauté for 5 minutes or until the shrimp are pink and firm.
4. Place the shrimp on a side plate and cover to keep warm.

Combine:

1. In a bowl, add one to two scoops of the prepared grits and top with the barbecue shrimp. Top with the chopped green onions for garnish before serving. Serve with a slice of garlic bread or toast.