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1
Bring the water to boil and gradually add the grits, stirring.
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2
Add salt.
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3
Cook uncovered, stirring often, about 15 minutes.
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4
Cover closely and continue cooking over low heat for 25 minutes or until done.
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5
Meanwhile, shell and devein shrimp and put in a bowl.
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6
Set aside.
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7
When grits are cooked, remove from heat.
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8
Stir in 6 drops of Tabasco sauce, the cheese and butter.
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9
Place two heavy skillets on the stove.
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10
Add the diced bacon to one skillet; pour the oil in the other.
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11
Cook the bacon, stirring, until it starts to brown.
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12
Add the shrimp and cook, tossing and stirring so that they cook evenly, about 3 minutes.
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13
Add scallions and cook briefly.
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14
As the shrimp cook, put the mushrooms in the hot oil in the other skillet and cook, tossing and stirring, until the mushrooms give up their liquid.
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15
Add the garlic and cook briefly, stirring.
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16
Add the lemon juice and stir.
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17
Combine the shrimp and mushroom mixtures in one skillet and sprinkle with parsley and the remaining Tabasco.
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18
Stir to blend.
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19
Spoon equal portions of the cheese grits onto six hot plates.
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20
Spoon equal portions of the shrimp and mushroom mixture over each serving.
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21
Serve immediately
