2  cups water
1  (14-ounce) can chicken broth
3/4  cup half-and-half
3/4  teaspoon salt
1  cup regular grits
3/4  cup shredded Cheddar cheese
1/4  cup grated Parmesan cheese
2  tablespoons butter
1/2  teaspoon hot sauce
1/4  teaspoon white pepper
3  bacon slices
1  pound medium-size shrimp, peeled and deveined
1/4  teaspoon black pepper
1/8  teaspoon salt
1/4  cup all-purpose flour
1  cup sliced mushrooms
1/2  cup chopped green onions
2  garlic cloves, minced
1/2  cup low-sodium, fat-free chicken broth (homemade is oh-so-much better)
2  tablespoons fresh lemon juice
1/4  teaspoon hot sauce
Lemon wedges

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.

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.

Sprinkle shrimp with pepper and salt; dredge in flour.

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.

Serve shrimp mixture over hot cheese grits. Top with a small amount of shredded cheese, crumbled bacon, and sliced green onions; serve with lemon wedges.