Meg's Note: I would make pretty standard cheesy grits (white sharp cheddar was great), and leave the heavy-ness to the sauce and shrimp. Having everything heavy was too much. The Fish House's famous Grits a Ya Ya recipe
Crab Rangoon I have made these. Only difference I have pinched all for corners together, the way you usually see them in a restaurant. Eating them while they are hot and crispy on the outside and creamy on the inside is fantastic.