I have great success cooking the grits in the rice cooker, though this may depend on the model used. If you want to give it a try, simply combine the grits, water, and salt in the rice cooker, and run a normal white rice cycle. When the cycle is over, stir in the butter and cream, then stir in the cheese. Season to taste and make any necessary adjustments.

To make the grits on the stovetop, bring the water to a boil in a nonstick saucepan and add the grits and salt. Cover the pot with a lid, reduce the heat to low, and simmer for about 20 minutes, until the water is absorbed. Then stir in the butter and cream, then the cheese. Taste and make any necessary seasoning adjustments.

Place the bacon in a cold skillet, and turn the heat to medium. Render out the fat and cook the bacon until crisp, about 10 minutes.

Use a slotted spoon to scoop out the bacon bits, leaving the bacon grease and brown bits in the pan. Add the shrimp in a single layer, season with salt and pepper, and cook for 60 seconds.

Flip the shrimp over, season with salt and pepper, then add the scallions, garlic, lemon juice, Tabasco (if using), and the reserved crisped bacon.

Let the shrimp cook for another minute or two until cooked through, tossing the ingredients gently to meld the flavors. Take care not to overcook the shrimp, and keep in mind there will be a little bit of carryover cooking, so I undercook them slightly.

To serve, place the grits on the bottom of a bowl and scoop the shrimp on top. They taste best eaten together. Enjoy!