Using a medium size saucepan on the stovetop over medium high heat, add 1 cups grits, 3 cups chicken broth, ½ teaspoon salt, and ¼ teaspoon ground pepper. Allow it to come to a boil, about 5 minutes.
Cover the saucepan with the lid, reduce the heat to low, and allow the grits to slowly simmer until they thicken, about 5 minutes. Remove the lid and whisk frequently to prevent lumps.
Carefully remove the lid and stir in the 3 tablespoons butter and 1 cup shredded cheddar cheese until fully melted and smooth.
Stir in the 2 tablespoons heavy cream until combined and allow it to cook for 2 to 3 more minutes.
While the grits are cooking, heat a large skillet on the stovetop over medium heat. Add the 2 tablespoons olive oil and allow it to heat. Add the ½ cup diced onion and allow it to cook until it begins to soften, about 2 minutes. Add the 2 cloves minced garlic and cook until fragrant, about 1 to 2 minutes.
Generously season 1 pound raw shrimp with 1 tablespoon Old Bay seasoning. Toss to make sure fully coated.
Add the seasoned shrimp to the skillet with the onion mixture. Toss and cook the shrimp until no longer pink, about 3 to 5 minutes.
Divide the shrimp among serving bowls. Top with an even amount of the shrimp mixture. Add the 1 cup cooked spinach and ½ cup quartered grape tomatoes to the top of each bowl. Serve immediately while still warm and enjoy!