Grits a Ya Ya

Instructions

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1. 1 Prepare the grits: Bring chicken stock to a boil in a saucepan over high heat.
2. 2 Slowly pour grits into stock while stirring constantly. Reduce heat to low; simmer until grits are tender and thick, 15 to 20 minutes, stirring occasionally.
3. 3 Stir in heavy cream to thin out the grits. Stir in Gouda cheese and butter until melted and smooth.
4. 4 While grits are cooking, make the shrimp sauce: Place bacon in a large, deep skillet over medium heat; cook until bacon fat is rendered, about 3 minutes.
5. 5 Stir in shallot and garlic; cooking and stirring until shallots are tender, about 5 minutes.
6. 6 Pour in white wine and stir in butter, cooking and stirring until butter has melted.
7. 7 Drop shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
8. 8 Stir in spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
9. 9 Remove shrimp with a slotted spoon.
10. 10 Stir in heavy cream to the sauce. Simmer until the cream is reduced by about a third, about 10 minutes. Season with hot sauce, salt, and pepper. Return shrimp to the skillet to heat through.
11. 11 Serve shrimp with sauce over the prepared grits.