Instructions

1. In a medium saucepan, whisk together the chicken broth, heavy cream, and butter over medium-high heat and bring to a boil.
2. Meanwhile, chop the bacon into tiny pieces and cook on a skillet over medium-high heat until the bacon is cooked all the way through, about 10 minutes. Remove the bacon pieces from the pan and place on a plate lined with a paper towel. Drain the bacon fat from the pan, but reserve 2 Tbsp in the pan.
3. When the chicken broth mixture has come to a boil, add in the cauliflower and stir. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
4. Peel, devein, and rinse the shrimp. Pat dry with a paper towel to make sure all the excess water is gone. Season the shrimp with the Old Bay seasoning, salt and pepper. Place the shrimp into the pan with the bacon grease and cook for 2 minutes on each side over medium-high heat.
5. Add the Cheddar cheese to the cauliflower mixture and whisk until the cheese is fully melted.
6. Place the grits on a plate and top with the shrimp, bacon pieces, and green onions for garnish. Serve immediately! This dish is best served fresh, but you can store leftovers in the refrigerator for up to 4 days.