Ingredients

• 1 cup quick grits
• 4 tablespoons unsalted butter
• 3/4 cup grated extra-sharp white cheddar
• 1/2 cup grated Parmesan
• 1 teaspoon cayenne pepper
• 1 1/2 tablespoons paprika
• 1 tablespoon hot sauce
• Salt and pepper
• Shrimp Mixture, recipe follows
• 1 cup quick grits
• 4 tablespoons unsalted butter
• 3/4 cup grated extra-sharp white cheddar
• 1/2 cup grated Parmesan
• 1 teaspoon cayenne pepper
• 1 1/2 tablespoons paprika
• 1 tablespoon hot sauce
• Salt and pepper
• Shrimp Mixture, recipe follows
• 2 cups chopped smoked bacon
• 3 tablespoons olive oil
• 1 1/2 pounds shrimp (26 to 30 count)
• Salt and pepper
• 3 tablespoons minced garlic
• 3 cups sliced white mushrooms
• 3 tablespoons white wine
• 2 tablespoons lemon juice
• 2 cups sliced scallions
• 2 cups chopped smoked bacon
• 3 tablespoons olive oil
• 1 1/2 pounds shrimp (26 to 30 count)
• Salt and pepper
• 3 tablespoons minced garlic
• 3 cups sliced white mushrooms
• 3 tablespoons white wine
• 2 tablespoons lemon juice
• 2 cups sliced scallions

Instructions

1. Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.
2. Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.
3. Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.
4. Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.