Low Country Shrimp and Grits

Jonathan and I just returned from a weekend trip to Charleston.  This was my first trip to the city.  Charleston was amazing and the food there was absolutely delicious. 
We had Shrimp and Grits at two of Charleston's famous restaurants, Poogan's Porch and Hominy Grill.  The restaurants had very different interpretations of the dish.  I was motivated by my trip to Charleston to try my own version of the popular Southern dish.  My Low Country Shrimp and Grits turned out great, and it was incredibly easy.  I hope you like it!

Low Country Shrimp and Grits

Ingredients

2 cups Quick Cooking Grits
4 cups Chicken Stock
5 tablespoons Butter, cut into tablespoons pieces
1 tablespoon Heavy Cream (optional)
2 cups Sharp Cheddar Cheese
Salt and Pepper
2 Pounds Shrimp, peeled and deveined
1/2 cup Sliced Mushrooms
1 Pound Andouille Sausage
8 strips Bacon, chopped
5 tablespoons Lemon Juice
3 tablespoons chopped Garlic
3 tablespoons chopped Parsley
1 1/2 cups thinly sliced Green Onion

Directions

Bring Chicken Stock to a boil. Add salt and pepper to taste. Add grits and cook 5 to 7 minutes or until thickened. Remove from heat and stir in butter, cheese, and cream. Set aside.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, sliced Andouille sausage, mushroom, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into serving bowl and top with shrimp mixture.  Serve with a slice of lemon.