SHRIMP & GRITS

1 lb. of medium shrimp, peeled and de-veined

6 slices bacon

oil

2 cups sliced fresh white mushrooms

1 cup sliced scallions

1 large clove garlic, crushed and minced

4 t. fresh lemon juice

dash of Tabasco sauce

2 T. chopped fresh parsley

salt and freshly ground black pepper to taste

1 recipe Cheese Grits

     Rinse the shrimp and pat dry on paper towels.  Cook bacon, drain and crumble.  Saute mushrooms for 4 minutes.  Add scallions and garlic and saute lightly.  Add lemon juice, Tabasco, parsley, salt and pepper. Keep this mixture warm but avoid cooking further.  Saute shrimp in a separate pan until they curl and are pink.  This does not take long.  Season shrimp with salt and pepper to taste.  To serve: Put cooked cheese grits in flat style bowl and top with vegetables and shrimp.  Sprinkle cooked bacon on top.

CHEESE GRITS

1 cup stone ground grits

5 cups boiling water in deep sauce pan

1/4 t. ground white pepper

pinch or more of cayenne pepper

very small grating of nutmeg

1 cup shredded Cheddar cheese

2 T. butter

salt to taste

     Prepare grits by stirring grits into rapidly boiling water and continuing to stir constantly for 2 minutes.  Reduce heat so grits bubble lightly with top on.  Cook grits an additional 45 minutes.  Stir grits about every 5 minutes.  When they are done, add the remaining ingredients.