Ingredients

1. Cheese Grits:
2. 1 cup stone-ground or quick grits (not instant)
3. 4 cups milk or water
4. 1 cup grated Cheddar cheese
5. 1/4 cup grated Parmesan cheese
6. 4 tablespoons butter
7. 1/2 teaspoon salt
8. 1/8 teaspoon white pepper
9. 1 pinch cayenne pepper
10. 1/4 teaspoon Tabasco® sauce
11. Shrimp:
12. 1 pound fresh shrimp, peeled, rinsed, and patted dry (about 2 cups)
13. 6 slices bacon, diced
14. Peanut oil
15. 2 cups sliced white button mushrooms
16. 1 cup minced green onion
17. 1 large clove garlic, peeled and minced
18. 4 teaspoons lemon juice
19. Tabasco® sauce
20. Salt to taste
21. Ground black pepper to taste
22. 2 tablespoons chopped fresh parsley

Directions

1. In a medium saucepan, cook grits in milk or water on stovetop, according to package directions. Turn off heat and add the remaining ingredients to the grits. Stir until just mixed and hold in a warm place or on top of a double boiler over simmering water until needed.
2. In a large skillet, cook bacon over medium heat on stovetop until edges of bacon are brown, but bacon is not crisp. Remove from heat, drain on paper towels, and then crumble.
3. Add enough peanut oil to rendered bacon fat in skillet to make a layer of fat about 1/8-inch thick. When oil is quite hot, add shrimp in an even layer. Turn shrimp as they color. Add mushrooms and sauté, stirring, for approximately 4 minutes. Add green onion and garlic. Heat and stir for approximately 1 minute more.
4. Season with lemon juice, 1 to 2 dashes Tabasco® sauce, and salt and pepper to taste. Add chopped parsley.
5. Divide warm grits among 4 plates. Spoon shrimp over grits, sprinkle with crumbled bacon, and serve immediately.