3 cups water
1 tablespoon butter
3/4 cup uncooked quick-cooking grits
2 oz grated Parmesan cheese (about 1/2 cup)
5/8 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 center-cut bacon slices, chopped
1 cup chopped white onion
1 tablespoon minced garlic
1 (8oz) package presliced mushrooms
1 pound medium shrimp, peeled and deveined
1/2 teaspoon crushed red pepper
1/4 cup half-and-half
1 tablespoon all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
1/3 cup chopped green onions

3 cup s water 1 tablespoon butter 3/4 cup uncooked quick-cooking grits 2 oz grated Parmesan cheese (about 1/2 cup) 5/8 teaspoon kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 2 center-cut bacon slices, chopped 1 cup chopped white onion 1 tablespoon minced garlic 1 (8oz) package presliced mushrooms 1 pound medium shrimp, peeled and deveined 1/2 teaspoon crushed red pepper 1/4 cup half-and-half 1 tablespoon all-purpose flour 3/4 cup fat-free, lower-sodium chicken broth 1/3 cup chopped green onions

1. Bring 3 cups water and butter to a boil in a small saucepan. Whisk in grits; cover and cook 5 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; cover. Keep warm.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add white onion, garlic, and mushrooms to pan; cook 8 minutes o runtil mushrooms begin to brown and give off liquid, stirring frequently. Add shrimp and red pepper; cook 3 minutes. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoons black pepper to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions. Serve shrimp mixture with grits.