Shrimp and Grits

I was asked for my Shrimp and Grits recipe.  I used bits and pieces from different recipes to kind of make it my own.

  
8 slices Regular Bacon, Cut Into 1/2-inch Pieces 
1 whole Yellow Onion, Chopped 
2 cups Grits 
4 cups Low Sodium Chicken Broth 
2 cups Water 
2 cups Heavy Cream 
1-1/2 cup Grated Cheese (Monterey Jack, Etc.) 
1 dash Cayenne, For Heat 
Salt As Needed 
Black Pepper To Taste

In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese.

1lb raw Shrimp (I get mine already peeled with the tails off)

3 bacon slices
1 cup sliced mushrooms
1/2 cup chopped green onions
2 garlic cloves, minced
1/2 cup low sodium chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce

1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
2. Sprinkle shrimp with pepper and salt; dredge in flour.
3. Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
4. Serve shrimp mixture over hot cheese grits. Top with crumbled bacon.