Shrimp Florentine over Tomato Grits | Paula Deen

Ingredients

• 2 cups water
• 3/4 cup milk
• 1 teaspoons salt
• 1 cup quick cooking grits
• 1 stick plus 3 tablespoons, divided Butter
• 1/3 cup diced green onions
• 1 (6 oz) garlic cheese roll
• 2 1/2 cups shredded cheddar cheese
• 1 (10 oz) can diced tomatoes and green chiles
• 2 lightly beaten eggs
• 1 clove minced garlic
• 12 peeled and deveined shrimp
• 2 juiced lemons
• for deglazing white wine
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cups packed down fresh spinach
• 1 dash Ground nutmeg