FOR THE GRITS:
Bring cream and milk to a boil, add grits and cover. Turn the heat down and let sit for 25 minutes. After it has cooled, add the cheese and butter.
FOR THE SHRIMP:
Add olive oil to the pan and heat over medium heat until hot. Add the onion and garlic and sauté until tender.
Add the andouille and cooked until lightly browned.
Add flour to the pan and cook for about 2 minutes stirring constantly.
Add the chicken stock and bay leaf and stir until there are no lumps of flour left.
Add the shrimp and sauté until the shrimp are done about 5 minutes.
Add the juice from the lemon and serve over grits.
Garnish with parsley and green onions.