6 slices of bacon, 1 1/2 T. self-rising flour, 1 cup yellow grits, 2 cups water, 2 1/2 cups evaporated milk, 3/4 tsp. salt, 1 1/2 lb. medium shrimp, peeled and deveined, 1/2  T. seafood seasoning, 1/2 T. granulated garlic,  1/4 tsp. black pepper, 3 1/2 T.b salted butter, 1 cup sharp cheddar cheese, shredded, 1 cup pepper jack cheese, shredded,  1 1/2 tsp. minced garlic, 1/2 cup green onions, chopped, 1/4 cup bell pepper sliced, 4 ounces white mushrooms, sliced, 1 firm tomato, peeled and chopped, 1 tablespoon minced garlic, 3/4 cup white onions, sliced, 1/4 cup fresh cilantro leaves, chopped, 1/4 cup white wine, 2 T. chicken gravy powder.

Get out a saucepan, add water and evaporated milk, bring to a boil, add the grits stir with a whisk reduce the heat to low, add the salt, stir and simmer for about 25-30 minutes. Stir as the grits start to thicken. Remove the saucepan from the heat, add the butter, and cheese stir until the cheese melts.  Taste, add more salt if needed. Get of a skillet, add the bacon, fry until crispy, remove from the skillet and drain on a paper towel.  When the bacon cools, cut into 1/2-inch pieces. Season the shrimp with the seafood seasoning, granulated garlic, and black pepper.  Sprinkle the flour on the shrimp. Retain the bacon drippings, you should have about 1 1/2 to 2 tablespoons of drippings in the pan if you don’t,
add some butter to make up the difference.  Add the floured shrimp to the skillet.  Cook the shrimp until they start to turn pink, add the mushrooms, onions, 1/2 of the green onions, bell pepper, minced garlic, parsley, lemon juice and white wine, cook another 2 minutes, add the gravy powder and stir until well combined remove from the stove.

It’s time to plate.  Spoon some grits into a shallow bowl, top with the shrimp mixture and chopped green onions and crumbled bacon.