Bourbon Street Shrimp and Grits

2 T bacon drippings

3 T butter

4 T all purpose flour

1 lb. E-Z peel shrimp, cleaned

1/2 chopping onions

1/2 cup diced tasso ham.

1 T Cajun seasoning

1/2 cup shrimp stock, heated

1/2 cup white wine, heated

1/2 cup heavy cream, heated

1/2 cup grated cheddar cheese

2 scallions, chopped

2 cups cooked grits, follow package directions

In a large skillet, melt the butter and add the bacon drippings. Saute the onions, Cajun seasoning and tasso ham until the onions are translucent. Add the shrimp and cook until they are slightly pink and then add the flour to make a roux. Add the heated cream, wine and stock. Let thicken and spoon over cooked grits. Top with cheese and scallions.