Shrimp and Grits

This is a delicious and hearty meal
Serves 4 with some grits left over for breakfast the next morning

Cheese Grits
Bring 1 half-pint cream, 1-14 oz container chicken broth and 1 1/2 cups water to a boil. (Add 1 clove minced garlic if desired)
Add 3/4 tsp salt and 1 cup quick cooking grits to liquid, simmer about 10 minuets until thickened
add 8 oz shredded SHARP white cheddar cheese, 1/4 cup good quality shredded Parmesan cheese and hot sauce to taste. Keep Warm

Shrimp
Cook 6 slices of bacon in a heavy duty skillet, set aside bacon
in the remaining drippings (remove some of the grease if necessary) saute 8 oz sliced mushrooms, a bunch of diced green onions an 2 cloves minced garlic until tender.
Remove shells from 32 large shrimp (devein if desired)
Salt and pepper shrimp, dredge lightly in flour
Add shrimp to skillet and saute until pink, adding more bacon grease if necessary
add 1/4 -1/4 cup chicken broth and hot sauce to taste
allow sauce to thicken

Spoon grits on to serving plates,
top with a serving of shrimp mixture
top with crumbled bacon (and some extra green onions if desired)
DELISH!
Enjoy with a loaf of crusty french bread and a side salad.