Bullfish Shrimp & Cheese Grits YUM!!

Bullfish Shrimp & Cheese Grits

Ingredients
6 cups water
1/2 teaspoon salt
2 cups quick-cooking grits
1 cup grated sharp cheddar cheese
Pinch of ground nutmeg
Tabasco sauce, to taste
12 bacon slices, coarsely chopped
2 pounds large uncooked shrimp, peeled, deveined
1/2 pound mushrooms, sliced
2 cups sliced green onions
2 large garlic cloves, minced
2 1/2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley

1. Bring 6 cups water and salt to boil in a heavy large saucepan.
2.Whisk in grits. Reduce heat, cover and simmer until mixture is
thick and grits are tender, stirring occasionally, about 10 minutes.
3.Whisk in 1 cup of cheese and nutmeg. Season to taste with hot
pepper sauce. Cover and set aside.
4. Cook bacon in large skillet over medium heat until brown but not
crisp. Transfer bacon to small bowl, using slotted spoon. Pour off
half of drippings from skillet.
5.Add shrimp to same skillet and cook until just pink, about 2 minutes
per side.
6.Transfer shrimp to plate, using slotted spoon.
7.Add mushrooms to same skillet and saute until tender, about 4 minutes.
8.Add green onions and garlic and saute 3 minutes.
9. Return shrimp and bacon to skillet. Mix in lemon juice. Season
with salt, pepper and hot pepper sauce.
10. Bring grits to a simmer. Add water by tablespoons if grits are too
thick.
11. Spoon grits onto plates. Spoon shrimp mixture over. Sprinkle
with parsley and serve.