So here's the recipe, straight out of the magazine:
Hominy Grill's Shrimp & Grits
* 2 pounds unpeeled, medium-size raw shrimp (31/40 count)
* 2 tablespoons all-purpose flour
* 5 bacon slices, chopped
* 1 (8-oz.) package sliced fresh mushrooms
* 3 garlic cloves, minced
* 1/3 cup fresh lemon juice
* 1/2 cup thinly sliced green onions
* 2 teaspoons hot sauce
* 1/2 teaspoon salt
* Creamy Cheddar Cheese Grits
1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.
2. Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.
3. Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits. Sprinkle with bacon.
Creamy Cheddar Cheese Grits
* 4 tablespoons butter
* 5 cups milk
* 2 teaspoons salt
* 1/2 teaspoon hot sauce
* 1 garlic clove, pressed
* 1 1/2 cups uncooked stone-ground white grits
* 1 (10-oz.) block sharp white Cheddar cheese, grated
1. Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.
Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quick-cooking grits for stone-ground grits. Decrease water and milk to 4 1/2 cups each. Prepare recipe as directed, cooking grits 10 to 15 minutes or until thickened.