Grits a Ya Ya

Ingredients

• 8 slices bacon chopped
• 3 tablespoons butter 
• 3.5 cups chicken stock see 
• 1 tablespoon garlic minced
• 1 cup gouda cheese smoked shredded to taste
• 0.3 cup green onions sliced
• 0.8 cup old fashioned grits 
• 6 servings salt and ground pepper black to taste
• 2 cups heavy cream 
• 1 pound shrimp deveined peeled
• 1 dash pepper sauce hot to taste
• 1 cup portabello mushrooms chopped
• 1 tablespoon shallots minced
• 2 cups pkt spinach chopped
• 1 tablespoon white wine 

Equipment

• frying pan
• sauce pan
• slotted spoon

Directions

1. Bring the chicken stock to a boil in a saucepan over high heat.
2. Slowly pour the grits into the stock while stirring constantly.
3. Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
4. Stir in 1/4 cup heavy cream to thin the grits.
5. Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
6. While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
7. Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
8. Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.
9. Drop the 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.
10. Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
11. Remove the shrimp with a slotted spoon.
12. Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
13. Season with hot sauce, salt, and pepper.
14. Return the shrimp to the skillet to heat through.
15. Serve shrimp and sauce over the prepared grits.