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Ingredients

• 1 cup white grits
• 4 1/2 cups water, plus more as needed
• 1 1/4 tsp. kosher salt
• 4 Tbs. (1/2 stick) unsalted butter, at room
  ; temperature
• 2/3 cup shredded medium-sharp cheddar
  ; cheese
• 1/3 cup grated Parmigiano-Reggiano cheese
• Freshly ground pepper, to taste
• 1 tsp. Tabasco (optional)
  
  

• 1 1/2 lb. large shrimp, peeled and deveined
• Salt and freshly ground pepper, to taste
• 2 Tbs. all-purpose flour
• 6 oz. bacon slices, cut into 1/2-inch dice, fried
  ; until crispy and fat reserved
• 1/3 lb. white button mushrooms, sliced
• 1/3 cup diced red bell pepper
• 2 garlic cloves, minced
• 1/3 cup sliced green onions, white and light
  ; green portions
• 2 plum tomatoes, diced
• 1/3 cup chicken stock
• 4 tsp. fresh lemon juice
• 1 1/2 tsp. Tabasco sauce

Description

A Legendary Morning Repast In The Carolina Low Country, Shrimp And Grits Is Said To Have Begun As A Fisherman's Breakfast, Created By Shrimpers Using The Days Catch. Original Recipes Called For Sautéing The Small Local Shrimp In Butter And Serving Th

Williams-Sonoma