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1
Cook bacon in a large skillet, then crumble and set aside. Turn the heat to medium-high and add corn to the skillet. Cook and stir until the kernels begin to toast and brown on all sides, about 8 minutes. Remove with slotted spoon to a paper towel lined plate. Drain skillet of all but one tablespoon of bacon fat, and set aside to use for shrimp.
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2
Add chicken stock, milk and 1 cup of the heavy cream to a large saucepan over medium-high heat. Bring to a boil and add the garlic salt and toasted corn kernels. Slowly whisk in grits, then reduce heat to medium-low. Cook for 10 minutes, whisking often to keep grits from sticking to the pan. When the grits are cooked and thickened, add 2 tablespoons of the butter and 3/4 cup of the shredded cheese. Whisk well to completely incorporate. These are mashed potato consistency - if you like looser grits, whisk in more chicken stock to loosen to how you like them. Set aside, covered to keep warm, while you prepare the shrimp.
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3
Heat skillet with bacon fat and remaining 2 tablespoons of butter over medium-high heat. Add garlic, mushrooms and 2/3 of the sliced green onions. Cook for 2-3 minutes. Add shrimp, cajun seasoning and smoked paprika. Stir to combine and sear the shrimp for 1 1/2 minutes on each side until almost cooked through -- about 3 minutes total. Add lemon juice, Chipotle tabasco and black pepper and stir well to get any residue off of the bottom of the pot, then stir in the reserved bacon and reserved 1/2 cup heavy cream. Cook for 2-3 minutes, until the sauce begins to thicken.
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4
To serve, spoon some of the cheesy corn grits into a shallow bowl. Sprinkle with some of the reserved cheese and stir in so that there are bits of cheese throughout. Top with a generous serving of the sauce and shrimp, and sprinkle with reserved chopped green onion. Enjoy!
