Hominy Grill's Shrimp & Grits - Andrew Zimmern

Ingredients

• 1 cup stone-ground grits, such as Anson Mills
• 1 teaspoon salt, plus more to taste
• 3/4 cup grated sharp Cheddar cheese
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 3 tablespoons unsalted butter
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/2 teaspoon vinegar-based hot sauce, such as Tabasco, plus more to taste
• 3 slices bacon, chopped
• Peanut oil, if needed
• 1 pound large (16–20 count) shrimp, cleaned and peeled (see Cook’s Note)
• 2 tablespoons all-purpose flour
• 4 ounces button mushrooms, thinly sliced (1 1/4 cups)
• 1 large garlic clove, minced
• 1/2 teaspoon vinegar-based hot sauce, such as Tabasco
• 2 teaspoons fresh lemon juice
• 2 scallions (white and green parts), thinly sliced, plus more for garnish recipe continues