Bring first 4 ingredients (Grits) to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.
Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour.
Saute mushrooms in hot bacon drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes.
Add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown.
Stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.
Recipe Notes
Stacy’s Notes:
We love this dish!
You can add bell pepper if you like.
I prefer to use fresh mushrooms, but was out the day I made this (and filmed for the Youtube channel) so I used canned.
I usually use quick cook grits rather than regular (because I keep those on hand), just cook your grits according to package directions (using the ingredients listed here).
You can cut this in half for two people, or double it for more. It takes a little extra time, but it is SO worth it!