Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
Oh yeah, five stars, all the way -- this one's an all-time keeper. The *only* thing that I adjusted was to dice the bacon before cooking it. I'm a demonstration cook at a major grocery store, working in a small kitchen on the sales floor, cooking and handing out samples. Everyone loved this, including the guy who said, "That's not only the best shrimp and grits I've ever had, it's the best sample of *anything* that I've ever had from this demo kitchen. And I've been coming here for years."
Well, this was a major disappoitnment, and expensive one. I doubled the recipe for quantity to serve a Super Bowl party. The grits were creamy and tasty, but the shrimp sauce was bland and not enough 'pot liquor'. I had questions in my mind when there was no green pepper in the roux or added at the end for crisp texture. I am searching for a new more flavorful recipe.
This is a fantastic recipe. I have made it several times and everyone loves it!! If I make it for more than two people, I double the shrimp recipe, but not the grits (there's more than enough for everyone).
This is the recipe I have always used and works the best for me. When the stock hits the flour on the shrimp it makes a nice gravy although I always use a stock made from the shrimp shells instead of chicken stock which inparts a nicer seafood flavor to the dish.