Grits a Ya Ya

Step 1
Prepare the grits: Bring chicken stock to a boil in a saucepan over high heat.

Step 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.

Step 3
Stir in heavy cream to thin out the grits. Stir in Gouda cheese and butter until melted and smooth.

Step 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.

Step 5
Stir in shallot and garlic; cooking and stirring until shallots are tender, about 5 minutes.

Step 6
Pour in white wine and stir in butter, cooking and stirring until butter has melted.

Step 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.

Step 8
Stir in spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.

Step 9
Remove shrimp with a slotted spoon.

Step 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.

Step 11
Serve shrimp with sauce over the prepared grits.