quick-cooking grits
3/4 cup sharp cheddar cheese, grated
Tabasco sauce
nutmeg, freshly grated
ground white pepper
1 pound fresh shrimp, peeled, rinsed and dried
6 slices good, thick bacon, diced
peanut oil
2 cups sliced mushrooms
1 cup green onions, finely sliced
1 large clove garlic, minced
4 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
salt and pepper
Prepare the grits according to the package directions for 4-6 servings. While grits are still hot, add in the cheese, a dash or two of Tabasco, and a little grated nutmeg. Cover and keep grits warm while preparing the shrimp. Sauté the bacon until it is just brown, but not crisp. Add enough peanut oil to cover the bottom of the pan about 1/8-inch deep. Heat the oil and add the shrimp in a single layer. Turn the shrimp as they begin to color; add the mushrooms and sauté about 4 minutes, turning often to cook all the shrimp evenly. Add the green onions and the garlic, stirring to blend the flavors with the shrimp. To finish seasoning, add the lemon juice, a dash of Tabasco, parsley, and salt and pepper to taste. Place the grits on four plates for a main course or six plates as an appetizer; spoon the shrimp over them. Serve immediately.
