To make Cheese Grits: Bring chicken broth, milk, salt, and 1-1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in cheddar cheese, parmesan, hot sauce, and white pepper.
To make Shrimp: Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. dripings in skillet. Crumble bacon.
Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
Saute mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and saute 2 minutes. Add shrimp and garlic, and saute 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with cumbled bacon.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 129 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 141.4mg||43 %|
|Sodium 543.6mg||19 %|
|Potassium 336mg||9 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 29.7g|
|Protein 26.6g||38 %|
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Calories per serving: 363
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