Lowcountry Shrimp and Grits

There are many, many versions of this lowcountry classic out there.  This is one of my favorites.  Some people like lots of gravy, some people like sausage in it, but to me, this is perfect! 

First, start your grits.  Buy some of the stone-ground grits.  Follow the directions on the package.  They usually take about 45 minutes to cook.  THEN

2 pounds raw shrimp (fresh is best, of course!)

2 tablespoons all-purpose flour

5 slices of bacon, cut in 1" sections

8 ounces fresh mushrooms, sliced

3 cloves garlic, minced

1/3 cup fresh lemon juice

i bunch green onions, thinly sliced about halfway up into the green

2 teaspoons hot sauce

1/2 teaspoon salt

First, peel and DEVEIN the shrip.  VERY IMPORTANT - No one wants the grit in the delicious shrimp.  Toss shrimp in the flour until lightly coated. 

Cook back over medium heat 8-10 minutes until crisp.  Remove bacon.  Leave dripppings in the skillet. 

Saute mushrooms 4 minutes in the bacon fat or just until they begin to release liquid.  Add shrimp.  Saute 3 to 3 1/2 minutes until pink.  Add garlic and saute for 1 minute - Do not brown or it will be bitter.  Add the lemon juice, hot sauce, green onions and salt. 

Serve over hot grits.  Sprinkle with bacon.