In a heavy bottom pot, add heavy cream and chicken broth. Bring to a boil and slowly whisk in grits.

Reduce to a low heat and cook for 15-20 minutes stirring occasionally until the grits are creamy.

Add in butter, cheese and salt and pepper to taste. Stir until well combined and remove from the heat.

Season shrimp with Italian seasoning and ½ tsp Southern Made Creole Seasoning and set aside.

In a large saucepan over medium-high heat, add the bacon and cook until crispy. Remove with a slotted spoon and set aside.

In the same saucepan with the bacon drippings, add in shrimp and cook on each side for 2 minutes. Remove and set aside.

Add onions, bell peppers and celery to the pan along with 1 tbs of water to help deglaze the pan. Stir the vegetables while scrapping the bottom of the pot with a wooden spoon. Sauté for 5 minutes to until the vegetables are tender.

Add in garlic and sauté for an additional 30 seconds.

Sprinkle in the flour and stir until combined.

Pour in seafood stock and heavy cream. Bring to a boil and reduce to a low simmer. Simmer for 5 minutes or until the sauce begins to thicken.

Season with granulated garlic, granulated onion, paprika and the remaining Southern Made Creole Seasoning. Remember, u0022If you ain't sneezing, it ain't seasoned!u0022

Add a heaping scoop of grits to a bowl. Top the grits with a generous about of cream sauce along with shrimp and bacon. Garnish with green onion and just like my name, you're all done!