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Cook chopped bacon in a large skillet over medium high heat until it begins to crisp, about 5 to 7 minutes.
Reduce heat to medium, then add minced garlic and shallots, sautéing until fragrant, about 1 minute.
Add butter and white wine. When the butter is half melted, add the shrimp.
Cook the shrimp for about 2 minutes, until the bottoms turn pink and opaque. Flip the shrimp and cook for another 2 minutes, until fully cooked.
Remove the shrimp and set aside.
Add heavy cream to the pan and simmer, stirring constantly, until it reduces by a third, about 10 minutes. Season with salt, pepper, and a dash of hot sauce to taste.
Meanwhile, start cooking the old fashioned grits, which take about 15 to 20 minutes.
Return the shrimp to the pan with creamy sauce, stirring to coat them.
Spoon generous portions of the cooked Gouda grits onto a plate, then top with the creamy shrimp mixture and enjoy.
In a large saucepan, bring 4 cups of chicken stock to a boil.
Slowly add the grits while whisking continuously to prevent lumps.
Lower the heat to a simmer and cook for 15 minutes, stirring occasionally.
Once cooked, stir in the heavy cream, butter, and shredded Gouda cheese. Mix until the cheese is fully melted and smooth.
Remove from heat, cover, and set aside to keep warm.