Shrimp and Grits

2 1/2 cups water

2 cups heavy cream

1/4 tsp salt

1 1/2 cups quick cooking grits

1/2 cup Parmesan

2 - 3 cups chicken broth

6 slices of bacon, chopped

1 lb shrimp

1 clove garlic

1 medium onion

1 TBL flour

1 TBL Parsley

Cook grits according to package directions. Meanwhile, cook bacon until crispy, then crumble. (When a recipe calls for chopped cooked bacon, I usually cut my bacon first. Just my preference). Remove from grease. Saute onion and garlic in bacon fat until crispy. Add shrimp and cook until no longer translucent. Remove shrimp. Cook flour lightly to make a roux, then add broth and cream and cook until thickened. Remove from heat. Place shrimp back into pan, add parsley and mix. Place grits in bowl and top with shrimp and gravy. Garnish with additional parsley.