It's a modification of Tyler Florence's recipe, for extra fattyness.
Ingredients
For the grits:
* 3 cups milk
* 3 cups heavy cream
* 1 cup stone-ground white cornmeal
* 2 tablespoons unsalted butter
* Kosher salt
* Block of White Cheddar
* Freshly ground black pepper
For the shrimp:
* 2 tablespoons extra-virgin olive oil
* 1 medium white onion, minced
* 1 garlic clove, minced
* 1 pound andouille or spicy Italian spicy sausage, cut in chunks
* 1/4 cup all-purpose flour
* 2 cups chicken stock
* 2 to 3 bay leaves
* 2 pounds large shrimp, peeled and deveined, tails on
* Pinch cayenne pepper, adjust to personal preference
* 1/2 lemon, juiced
* Kosher salt
* Freshly ground black pepper
* 2 tablespoons finely chopped fresh flat-leaf parsley
* 4 green onions, sliced
* 1 pound fresh bacon
So, initial prep work is necessary, as different components of this dish have to be cooked and served immediately, i.e. the grits.
The bacon gets wrapped. This is a pretty easy step. I cut each slice of bacon into 3 diagonal slivers, and wrapped each shrimp after pealing and cleaning.
Let the bacon wrapped shrimp sit in the fridge for a bit, as to keep the whole wrap together.
Andouille sauce:
Take a whole white onion, chopped and diced, with a clove of garlic also minced. Sautee in olive oil until soft.
Next you take the andouilles, chop them up, brown them in the pan untill the fat has rendered and the chunks of sausage of browned.
Then you mix in your flour, stiring into the sausage fat to create the roux.
After the roux begins to brown, you slowly incorporate the chicken stock, eliminating all lumps.
Let this reduce, season and taste.
Then add a couple drops of hot sauce, a squeeze of lemon juice, and finally the chopped green onions and parsley at the end.
White Cheddar Grits:
Take a big pot on medium high heat. Pour in the 3 cups of heavy cream and milk, and begin to slowly incorporate the corn meal, whisking constantly. As the grits begin to thicken, lower the heat on the stove, and stir in the butter and white cheddar untill it has all melted into the grits. Season to taste.
Bacon Wrapped Shrimp:
Now that the grits are done and the andouille sausage sauce is kept warm on the stove, the shrimp can be grilled. It's important to really try and grill the shrimp well, as you really want to capture the crunchy outer texture of the bacon, as to provide a contrast to the rest of the dish.
Here is the shrimp being grilled by mister geokills master chef himself. And some nice beer off to the side. Drinking beer should be a prerequisite to any quality grilling experience 
Plating:
Once the shrimp have been grilled, go ahead and spoon each bowl with the white cheddar grits.
Bacon wrapped shrimp goes on top:
And finally, a heaping spoonfull of the andouille sausage sauce.
Final Product:
Final thoughts:
This was basically a Tyler Florence recipe that I put my own twist on with the shrimp and adding white cheddar into the grits. It's a really REALLY hardy rich dish, obviously.
But it's definitely a recipe i enjoyed eating, and thanks to mister geokills again for the masterfull grilling of the bacon shrimp. The whole thing can be eaten with a spoon and fork.
The contrast with the charred grilled bacon, the plump shrimp, the smokey andouille flavor, all tempered on a bed of warm white cheddar grits, was a very nice combination.
Thanks for reading!
--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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