Shrimp & Grits- Do I use white or yellow grits?

Yellow grits, and cook them with half milk and half water. I like using country ham in place of the tasso ham.

Thanks for the help!

Oh and use stock, or peel the shrimp before sauteing them and make a shrimp stock with the shells to make the 'grits'. In either case the liquid for cooking grits should on the savory side.

To expand on my previous post..the Sherried shrimp would be a good for the shrimp element.
http://www.food52.com/recipes/227_southern_sherried_shrimp
Now, imagine a pool of grits/polenta in the center of that dish--topped with sauteed ham matchsticks and mushroom. (I'd use yellow for that just for the color contrast tho).

Both are used. However if you don't have grits and have to order online. Polenta is basically the same thing...just make it a bit more 'soupy'.

One place around here used to serve a shrimp and grits that was quite elegant. With the shrimp in a garlic sauce, served around a pool of grits/polenta. The mound of grits was topped with matchstick cut ham bits piled on top and sauteed mushroom and chives.

I have found white to be the most common to be served with shrimp. But either will do just fine. Just make sure they are "stone ground."