-1 c. Quaker Quick Grits
-1 tsp. Cayenne Pepper
-4 tbsp. Unsalted Butter
-1 1/2 tbsp. Paprika
-3/4 c. X-sharp Cheddar (White)
-1 tbsp. Tabasco Hot Sauce
-1/2 c. Grated Parmesan Cheese
-Salt & Pepper to Taste
-Cook grits according to instructions on the package.
-As grits are finishing, whisk in butter, cheddar, parmesan, cayenne, paprika, and Tabasco.
-After all of the ingredients are incorporated, season with salt and pepper.
-2 c. Chopped Smoked Bacon
-3 c. Sliced White Mushrooms
-3 tbsp. Olive Oil
-3 tbsp. White Wine
-1 1/2 lb. 21-30 count peeled and deveined shrimp
-2 tbsp. Lemon Juice
-Salt and Black Pepper
-2 c. Sliced Scallions
-3 tsp. Minced Garlic
-Cook bacon until it begins to brown, remove from heat, strain, and reserve bacon grease and bacon bits.
-Heat a large skillet until very hot, add olive oil, and 2 tbsp. bacon fat.
-As oils begin to smoke, toss in shrimp to cover the bottom of the pan.
-Before stirring, season with salt and pepper (this will season shrimp in particular but the rest of the dish as well).
-Stir until shrimp begin to turn pink all over (let pan return to original hot temperature.
-Stir in minced garlic and bacon bits (be careful not to burn the garlic).
-Toss in mushrooms and coat with oil briefly.
-Add lemon juice and wine, stir for 30 seconds or so until everything is well coated and incorporated.
-Assuming that this is ready to be served, toss in sliced scallions and stir for about 20 seconds (if these hold too long before -serving, they will begin to turn brown and lose all of their crunch).
-Serve over the aforementioned, patiently-waiting cheese grits.