Shrimp and Grits

2 cups water
1 cup chicken stock
1 cup half-and-half
3/4 teaspoon salt
1 cup quick grits
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter
3 slices bacon
1 lb medium shrimp, peeled and deveined
black pepper and salt
sliced mushrooms
2 green onions (white and green parts)
1 Tbsp minced garlic
1/4-1/2 cup chicken stock
1 Tbsp lemon juice
1/4 teaspoon Tabasco sauce

In a large skillet, cook bacon until crisp.  Remove bacon and drain on paper towels.  Saute mushrooms in hot drippings for 5 minutes or until tender.  Add green onions and continue to saute for additional 2 minutes.  Sprinkle shrimp with salt and pepper.  Add shrimp and garlic and saute until shrimp are slightly brown.  Stir in 1/4-1/2 cup chicken stock, lemon juice and hot sauce.  Let this simmer.  Meanwhile, in a medium saucepan, bring water, 1 cup of chicken stock, half-and-half, and salt to a boil.  Gradually stir in grits and reduce heat, stirring often, 3-5 minutes or until thickened.  Add cheddar cheese, Parmesan cheese, and butter and mix until well blended.  In bowls, spoon in a serving of grits.  Top with shrimp mixture.  Crumble bacon and serve on top.

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