Delicious, creamy, and rich, these are the best shrimp and grits I've ever eaten. Pretty sure I landed my husband with this recipe!
If you are making stoneground grits, go ahead and make them now. Bring water to a boil in a pot, then add salt and pepper, then grits. Cook until water is absorbed, about 20 to 25 minutes. Remove from heat. Stir in butter and cheese. If you are making quick grits, wait until after step 3 to make.
Fry the bacon in a large skillet until browned. Remove with a slotted spoon when cooked. Don't drain grease.
Rinse shrimp, pat dry, and toss in a bowl with one tablespoon olive oil. Add shrimp to the skillet in a single layer and sprinkle with salt and pepper. Cook for about 2-3 minutes, turning halfway in between until just turning pink on both sides. Transfer to a bowl and set to the side. If making quick grits, make them now. When they’ve finished cooking according to package instructions, stir in butter and shredded cheese.
Turn heat to medium-high and add sliced mushrooms. Fry in the bacon grease for about four minutes, or until cooked well, but not overcooked. Remove with a slotted spoon. Add the chopped garlic to the skillet and sauté for one minute. Add 1/2 cup of the green onions and sauté very briefly. Add lemon juice, wine, chicken broth, and half-and-half or cream. Bring to a boil then reduce heat to a low simmer. Season with salt, pepper, and cayenne. Add shrimp, mushrooms, and other 1/2 cup of green onions. Heat through.
Spoon grits into individual bowls and ladle shrimp and sauce over. Serve immediately.