Grits:

2 cups grits (not instant!)

4 cups water

1 cup heavy cream

1 cup half and half

1/2 stick butter

4 oz. Parmesan, grated

Spinach:

2- 5oz. packages of fresh spinach

small amount chicken broth or butter

Shrimp

1/2 pound bacon or andouille sausage

2 pounds large shrimp, peeled and deveined

3 large shallots, finely chopped

2 large cloves of garlic, finely chopped

2 Tbsp. tomato paste

1/4 cup white wine

1 tsp. Cajun seasoning

1 tsp. dried thyme

1/2 cups chicken broth (use if necessary)

2 cups heavy cream

Cook the grits

Bring water to a boil. Stir in grits and cook until thickened.

Stir in cream and half and half, continue to cook until thickened and grits are tender.

Remove from heat and stir in butter and cheese.

Set aside and keep warm.

Wilt spinach

Cook 2-5oz. packages of fresh spinach in a small amount of chicken broth and 1 Tablespoon of butter until wilted. Set aside.

Cook Shrimp & bacon

Chop bacon and fry until crisp; remove to paper towels. Pour off most of the drippings.

Add 1 tsp olive oil to the pan, if necessary, and add shrimp and Cajun seasoning. Sauté until pink, remove from pan and set aside.

Add shallot, garlic, tomato paste, and thyme to pan and sauté until shallot is tender, but not brown.

Add wine to deglaze pan. Stir in cream and cook until thickened. If it gets too thick, add a little chicken broth to thin out the sauce.

Add shrimp pack to pan to warm through and coat with sauce.

To serve

Spoon grits into the bottom of a shallow bowl. Top with a spinach. Spoon the shrimp over the spinach, and top all with the sauce. Garnish with parsley leaves (optional) and bacon bits.