• 6 servings of grits
• 2lbs medium to large shrimp, peeled and de-veined
  • Soak shrimp in lemon juice before cooking
• 4 tablespoons olive oil
• 1 package – thinly sliced bacon
  
• 1 small onion – diced
• 1 clove garlic – thinly sliced
• 2 portabello caps – sliced into shrimp-sized pieces
• 1/4 cup white wine
• Medium container heavy cream

Directions

• Cook bacon on large iron skillet
• Cook grits according to package directions; set aside and keep warm.
• Set bacon aside and pour out (most) of the bacon grease – in remaining grease, 
  • Saute until onions are translucent – set aside
  • Saute portobello until tender and set aside
  • Heat Oil and Add shrimp (with lemon juice) and saute for 30 to 45 seconds, or until pink and set aside
    
• Deglaze the pan with white wine.
• Slowly add the cream and let reduce until reduced and thickened.
• Add onions, garlic, portobello and chopped bacon back to reduced cream
  • Heat back up, then turn off heat
    
• Scoop grits into bowl, cover with shrimp and spoon sauce onto top