Mismatched Couples in Cast Iron

Anybody that loves shrimp and grits knows they truly are not a mismatched couple.  The two go together like bourbon and lemonade.  Like eggs and bacon.  Like biscuits and gravy.
I have tried many shrimp and grits.  Anytime we visit a restaurant and it's on the menu, I feel compelled to give it a try.  I want to see what might be missing from my own dish.  I make a very basic dish.  Cheese, chiles in adobo sauce, shrimp, cream, grits, etc.  And it is good.  At least, I've not received any complaints yet.  I have tried a dish at Doodles in Lexington which they call Dirty Shrimp and Grits.  It is really good but I prefer not to cover up the tastes of the shrimp and grits with a strong sauce.
So, I choose a good, quality cheese.  Grits from nearby Weisenberger Mill.  Shrimp from Whole Foods when I get the chance.  And I combine them all in my great aunt's old cast iron skillet.  I use this skillet since I have to put the dish in the oven and all my other skillets are not oven proof.  One of these days I will purchase good stainless steel skillets that can stand up to the oven, but for now I am stuck with my teflon wonders.
 Here's a pic of my latest creation.















I added some asparagus and a baked potato for an awesome dinner.