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Then, tumble in the butter, add the creamed corn, drizzle in the rest of the cream and stir until it's all in the family.
Shake in the shredded cheese and stir very well until it's nice and smooth.
For the shrimp: While your grits cook, bring a large saucepan to medium heat. Add the bacon and cook for about 3 minutes, then add the garlic and shallots and saute. Add the butter and a splash of white wine and cook until the butter is half melted, then add the shrimp. Cook until the downsides of the shrimp become white, then flip them and add the spinach, scallions and mushrooms and saute for 2 minutes.
Remove the shrimp. Pour in the heavy cream and let simmer, stirring, until reduced by one-third. Add salt, pepper and hot sauce to taste. Return the shrimp and stir to combine.
To serve, spoon the sauce and shrimp onto heaping mounds of the cheese grits.
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Sweet Potato and Andouille Soup
