Bring water to a boil in a large saucepan over medium heat.
Whisk in pumpkin, heavy cream, grits, and a 1/2 tsp or so of salt.
Turn down heat to med low, cover, and simmer for 5 minutes.
Meanwhile, in a skillet add reserved bacon grease, about 1 tbsp, or you can use olive oil, and heat over medium.
Add sliced onions and cook until softened.
Add 2 oz of beer and steam onions until beer is absorbed. Then remove from heat.
In a small saucepan, add 18 oz of beer (1 1/2 bottles) and bring to a slow simmer over medium.
Add shrimp, stirring occasionally, and poach in the beer until pink about 3-4 minutes. Remove immediately to a bowl.
Add grits to a large bowl, top with bacon, onions, Parmesan cheese, and salt/pepper. Stir.
Add grits to plate then top with half the shrimp and garnish with green onions and additional Parmesan cheese if desired.
Serve with a side of sautéed spinach or kale.