Make Ahead: You can prep everything the night before, but only make the grits one hour ahead of time and keep it warm on the stovetop over low heat, and whisk in the cream right before serving. The savory sauce and shrimp taste best if made fresh. Leftovers: Store the sauce and grits separately in the fridge covered for up tor 4 days. The shrimp tastes best if consumed the same day, but the sausage will keep. Reheat the grits and sauce separately over medium low heat in a skillet with a splash of cream. Don't microwave the sauce or it will separate, and shrimp that is microwaved turn rubbery. Freeze: I wouldn't recommend freezing the sauce or the shrimp because the sauce would separate once thawed and reheated.