Instructions

1. First things first, get all of your prep done.  It makes cooking much easier when you have everything prepped and ready to go into the pan/pot.  Chop all your vegetables and rinse and dry your shrimp.
2. In a medium pot bring the two cups of water to a boil.
3. In a large skillet over medium high heat begin to fry bacon.
4. The water for the grits should now be at a boil.  Add grits to the pot cover and reduce heat to low.  Grits should cook in roughly 20 minutes.  Check and stir occasionally to assure grits don't stick to bottom of the pan.
5. After bacons has begun to brown, 3-5 minutes, add bell peppers, onions, and garlic to pan.  Reduce heat to medium and cook until vegetables begin to brown, 5-7 minutes.
6. Deglaze pan with with white wine.  Once the majority of the wine has boiled off add  tomato sauce to the pan.
7. Season your shrimp with creole seasoning.  I prefer to season my shrimp until my nose burns just a bit, but the amount of seasoning used is completely up to you (you can always add more, but you can't remove any).  Add shrimp to the pan and cook until pink, cook should be about 3-5 minutes.
8. To finish squeeze lemon juice into pan (making sure not to drops any seeds in).
9. Stir butter, heavy whipping cream, cheese, salt, and pepper into the grits.
10. To serve spoon grits into a bowl and then top with shrimp.