Cajunized Shrimp Grits
1 stick (4 oz. Butter) 4 Cups Milk
4 cups Water ½ tsp. Salt
3 Cups Quick Grits 1 Cup grated Cheddar cheese
Hot pepper sauce ¼ cup fresh Parsley
1 tsp black pepper 1 tsp. cayenne pepper
12 Bacon Slices, chopped coarse 2 lbs. large uncooked shrimp (P & D)
½ lb of mushrooms, sliced 2 cups green onions, sliced
2 large cloves, garlic, minced 2-1/2 Tbls. Fresh lemon juice
2 med red bells (chopped) 1 med onion (chopped)
Bring 4 cups of water and milk and salt to a boil in a heavy large saucepan. Whisk in grits. Reduce heat, cover and simmer until mixture is thick and grits are tender, stirring occasionally, about 10 minutes. Whisk in shredded cheese. Season to taste with hot sauce. Cover and set aside. Cook bacon in heavy large skillet over medium heat until brown but not crisp. Transfer bacon to a small bowl. Pour off ½ of the drippings from a skillet. Add shrimp to the same skillet and cook until just pink, about 2 minutes per side. Transfer shrimp to a plate. Add mushrooms, bells, onions, green onions and garlic and sauté 3 to 4 minutes. Return shrimp and bacon to the skillet. Mix in lemon juice. Season with salt, pepper and hot pepper sauce.
Bring grits to a simmer, adding water by tablespoons if too thick. Spoon grits onto plates, spoon shrimp mixture over the grits. Sprinkle with fresh chopped parsley.