First, everyone’s tastes are different, so not liking shrimp & grits is fine, and I’m not forcing you to change your mind.
But I also hated shrimp and grits during the time I (as a young teen) was staying with family in Winston-Salem NC, and most of that was that all the stuff I got was being served at pretty cheap places. So the grits were watery, no tangible butter, cream, cheese, and those terrible micro-salad shrimp, or 3-4 limp but bigger ones that looked like they’d been plucked from one of those mass-market “shrimp cocktail” rings.
So a little while back, I decided to make a decidedly upscale option myself where I controlled the quality of all the ingredients. And it was wonderful. Too rich to eat much of in a single serving (and I still overindulged), but totally worth it for me (again, YMMV and it’s fine!) despite a decent bit of work. Recipe here: