In a small bowl, combine the Creole seasoning, salt, and paprika - then toss the shrimp in this mixture making sure that all the shrimp are well coated, then set them aside.
In a large skillet cook the bacon over medium-high heat, until crisp. Remove the bacon from the pan, crumble it, and set it aside. Reserve about 1 tablespoon worth of the bacon drippings in the skillet - plus all the little brown bits in the pan. You don't have to be exact with the 1 tablespoon - just your best estimate will be fine.
To the skillet, add 1 tablespoon of butter and the minced garlic, cook for about 30 seconds (still over medium-high), then add the chopped peppers to the skillet.
Once the peppers are just beginning to soften (about 1-2 minutes) add the shrimp. Cook until the shrimp are done (about 4-5 minutes) - being careful not to overcook them.
Remove the shrimp and peppers from the pan and set them aside. Leave all the remaining liquid in the skillet.
For the Sauce:
Add all of the ingredients for the sauce to the skillet. Whisk until everything is well combined and bring to a simmer. Allow it to simmer until it has reduced some and has thickened to a gravy-like consistency.
For the Cauliflower 'Grits':
In a large saucepan, heat the almond milk, heavy cream, tomato paste, and butter until it reaches a low boil. remove from heat and stir in cheese. Continue stirring until the cheese is all melted.
Stir in the riced cauliflower and return to low heat, simmering until cauliflower is done to your liking, stirring frequently.
Serve the grits, topped with the shrimp, a drizzle (or more) of the sauce, crumbled bacon, green onions and crumbled goat cheese if desired.