Hmmm, we had a Carolina Low Country Shrimp 'n Grits. No corn but always tomatoes plus diced onion and celery. Most eateries here about add some form of sausage, typically Andouille but that isn't traditional Low Country. Plus mum doesn't care for sausage particularly one with spiciness. Including sausage is more a Gulf Coast preparation. In New Orleans Tasso ham is a common addition as well. One I like. It adds a bit of smokiness to the flavor.
May I ask what makes it Chesapeake Shrimp and Grits, preparation or ingredients?