Place flour, breadcrumbs, and eggs in three separate bowls. Beat eggs. Mix black pepper, creole seasoning, onion powder, and garlic powder in a small bowl. Distribute evenly between the flour, breadcrumbs, and eggs. Set aside.
Remove set grits from fridge. Place a sheet of parchment paper on counter next to the grits. Using a 2 1/2 to 3 inch biscuit cutter, cut out as many circles as possible, about 20, and place on parchment paper. One at a time, roll in flour, shake off excess, dip in egg mixture, and then cover in breadcrumbs. Make sure you press on the breadcrumbs so that they stick on really well. Repeat with rest of grit cakes.
Add 1 1/2 cups of oil to a medium heavy-bottomed skillet (I used my cast-iron skillet). Heat on medium heat. When oil is hot, carefully place four grit cakes in oil and fry for 1 minute per side. They should be deep golden brown. Remove from oil and place on paper towels to drain. Repeat with remaining cakes. Do not fry more than 4 cakes at a time, otherwise the oil temperature will drop too low.
Once all cakes have fried, place on a baking sheet and keep warm in the oven while we make the shrimp. I have a "warm" setting on my oven, but if you don't, warm it up to 180 to 200 degrees.