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For the tomato confit: Preheat the oven to 220 degrees F. Combine the grape tomatoes, green tomato, red onion, garlic, bacon fat, olive oil, thyme, bay leaves, rosemary, sage and a pinch each of salt, pepper and sugar in a small casserole dish.
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Cover the casserole with foil and place it in the center oven rack.
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Let cook for at least 2 hours.
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Carefully remove the foil and inspect the confit: The grape tomatoes should be wilted, but not popped, and the red onions should be nice and brightly translucent.
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Discard the herb sprigs and bay leaves and keep the confit covered near the stove until ready to plate.
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For the shrimp: Heat an 11-inch saute pan over medium-high heat.
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Season the shrimp with salt and pepper and keep dry.
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Warm the butter in the pan.
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In batches, sear the shrimp on both sides for 2 minutes in butter.
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Transfer the shrimp to a plate and keep warm.
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Reserve the pan and drippings for the spinach.
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For the grits: Combine the cream, chicken broth, corn stock, butter, thyme and garlic in a 4-quart saucepan over medium-high heat and cook until boiling.
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Season the liquid lightly with salt.
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Slowly stir the grits into the liquid.
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Once all the grits are incorporated, turn the heat down to low and cook, stirring every minute or so, until cooked, about 10 minutes.
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You will know the grits are done when there's still a little texture, but the grains don't stick to your teeth.
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Finish with some cracked black pepper and cover until plating.
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If the grits become thick after standing, adding warm chicken stock will help to thin them.
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For the shrimp creamed spinach: Heat the butter in a medium saucepan over medium-high heat.
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Add 2 cups of the reserved shrimp shells and sear until the shells are bright and release a nice shellfish aroma, 2 to 3 minutes.
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Add the Vidalia onion, bay leaf and 1 tablespoon of the garlic and cook an additional 2 minutes.
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Reduce the heat, add the cream and simmer until thickened and reduced slightly, 10 to 12 minutes.
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Strain through a mesh strainer and reserve.
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Bring a medium pot half full of salted water to a boil.
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In the meantime, place a large bowl of ice water nearby.
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When the water is boiling, add the spinach and blanch for about 30 seconds.
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Use tongs and carefully remove the spinach to the ice water.
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Drain with a colander and set aside to let dry for a few minutes.
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In the same pan used to sear the shrimp, heat the olive oil over medium-high heat.
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Add the spinach and cook until just beginning to wilt, 2 to 3 minutes.
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Add the remaining 1 tablespoon garlic and the shrimp cream and cook until the cream thickens.
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For the bacon gastrique: Cook the bacon in a 2-quart saucepan over medium heat until almost crispy, about 10 minutes.
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Add the onion and garlic and sweat lightly over medium heat until translucent.
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Add the brown sugar, Marsala, sherry wine and vinegar and cook until reduced, about 15 minutes, then taste.
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The gastrique should be rather on the thin side--chunky and sweet with a nice acidity and dark in color.
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Cover and keep warm until ready to plate.
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To serve: Scoop about 1 cup grits each in the center of 4 entree bowls.
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Divide the cream spinach among the bowls, placing it in the middle, standing tall on the grits.
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Arrange 6 to 8 shrimp around the spinach in each bowl.
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Next, spoon the warm confit tomato on top of the cream spinach.
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Finish with a spoon of the smoked bacon gastrique around the edge of the bowl.
