In a large saucepan on stovetop, bring water to a boil and stir in grits. Cook grits for 5 minutes and remove from heat. Stir in cream.
Saute the onion and garlic in olive oil until onions are tender, then add shrimp. Cook until the shrimp are pink. Pour chicken stock into mixture. Stir and simmer on low heat for 15 minutes. Garnish with Vidalia spring onions.
Pour grits onto a serving dish and top with shrimp mixture.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Sabrina Toole