Shrimp and Grits

My friend, Tricia (a true Southern gal), often reminds me that I seem to love all things Southern and would therefore love shrimp and grits. I had never had it before but was up for the challenge.  It's a really easy and fast dish to make and would be another perfect weeknight meal.  The grits are insanely creamy (and good) and the shrimp combined with chicken broth and scallions had an almost Asian flavor to it, in my opinion.  I essentially followed this recipe for the shrimp and this recipe for the grits.  The changes I made were 1) skipping the bacon and 2) adding some heat - fresh green chilis as well as some cayenne pepper.  My husband also drizzled a little truffle oil over his grits which was....really good.  Here is the original recipe for your reference:    

Cheese Grits

1  (14-oz.) can chicken broth
1  cup  milk
1/2  teaspoon  salt
1  cup  grits (I used old fashioned)
3/4  cup  cheddar cheese
1/4  cup  freshly grated Parmesan cheese
1/2  teaspoon  hot sauce
1/4  teaspoon  black pepper

Bring first 3 ingredients 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 and next 3 ingredients.

Shrimp
2  bacon slices
1  pound  unpeeled, medium-size raw shrimp
1/8  teaspoon  salt
1/4  teaspoon  pepper
1/4  cup  all-purpose flour
1  cup  sliced fresh mushrooms
2  teaspoons  canola oil
1/2  cup  chopped green onions
2  garlic cloves, minced
1  cup chicken broth
2  tablespoons  fresh lemon juice
1/4  teaspoon  hot sauce

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. drippings in skillet. Crumble bacon. Peel shrimp. Sprinkle shrimp with salt and pepper; dredge in flour. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 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 crumbled bacon.