Bring, 2 ¾ cups water (or chicken broth), grits, and salt to a boil over medium high heat in a saucepan with lid.

Stir in 1/3 cup cream, 2 tablespoons butter, and cheese, reduce to medium low to low and cover.

Simmer, stirring grits occasionally, until grits are tender about 5 to 6 minutes.

Meanwhile, melt one tablespoon of butter in a skillet over medium high heat.

Add shrimp and cook for one minute.

Remove shrimp with a slotted spoon (as to keep drippings in pan) and transfer to a bowl.

Add bacon, sausage, onion, bell pepper, and garlic to skillet. Sauté until onion and pepper begin to soften, about 3 minutes.

Add wine. Boil for about 3 minutes or until reduced by half.

Add ¾ cup cream, parsley, thyme, cayenne pepper, and shrimp. Simmer until shrimp are just opaque in center and sauce is thick enough to coat spoon, about 3 minutes.

Season to taste with salt and pepper, if desired (I usually don’t need to add any).