Ingredients:

• 2 cups chicken stock
• 3 cups whole milk (substitute water) 
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup ground grits
• 1 cup cream cheese
• 1 cup gouda cheese
• 4 tablespoons unsalted butter

Shrimp:

• 1 pound jumbo shrimp (peeled and deveined)
• 6 strips of pork bacon (substitute turkey bacon) 
• 1 tablespoon Cajun seasoning
• 2 garlic cloves sliced
• 1/2 green onion
• 1/2 white wine
• 4 tablespoons unsalted butter
• Light salt for (tasted)
• 1/2 teaspoons black pepper
• 1/2 cup sweet peppers (chopped) 
• Hot sauce for taste
• 1/2 cup tomato sauce
• 1 cup heavy cream
• 2 tablespoons scallions (finely chopped)

Instructions:

• In a large skillet over medium heat, sauté bacon until brown and crisp. This may take about 3-5 minutes.
• Remove bacon from skillet and transfer to a plate. Some bacon drippings will be left in the pan (about 3 tablespoons).
• Add about a tablespoon of oil or butter to the pan, followed by shrimp. Then season with Cajun seasoning, and sauté shrimp for about 3-4 minutes. Set aside.
• Then add garlic, paprika, bell pepper, scallion, parsley and green onions to the pan. Add about 1?4 cup of  broth or more-adjust to preference. Continue cooking for another 3 minutes.
• Add shrimp towards the last minute with lemon juice if desired, and adjust to taste. Throw in the crisp bacon, and adjust the seasonings with salt and pepper.
• Remove the mix from the heat and serve over grits.

Grits:

• Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil.
• Gradually whisk in the grits until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. You may need to remove the saucepan from the stove while getting rid of lumps.
• Reduce heat and cook grits at a bare simmer, covered, frequently stirring until water is fully absorbed  and grits thickened. This will take about 15 minutes.
• Then remove grits from heat. Add butter and cheese; stir with a whisk until gouda cheese and cream cheese are melted.
• Assemble the dish by placing the grits at the bottom of a shallow bowl, followed by the Cajun shrimp and sauce on top. Enjoy piping hot!