Shrimp With Cheese Grits

Ingredients

• 3 ½ cups water
• ¾ cup regular grits (do not use instant quick-cooking grits)
• Salt to taste
• 1 pound fresh shrimp in the shell
• 12 drops Tabasco
• 6 ounces finely grated sharp Cheddar cheese
• 3 tablespoons butter
• 2 ½ ounces finely diced bacon, about 1/2 cup
• ¼ cup corn, peanut or vegetable oil
• 1 cup finely chopped scallions, including green part
• 6 ounces mushrooms, thinly sliced, about 3 cups
• 1 clove garlic, finely minced
• Juice of 1 lemon
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    564 calories; 31 grams fat; 16 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 40 grams protein; 260 milligrams cholesterol; 566 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring the water to boil and gradually add the grits, stirring. Add salt. Cook uncovered, stirring often, about 15 minutes. Cover closely and continue cooking over low heat for 25 minutes or until done.
2. Meanwhile, shell and devein shrimp and put in a bowl. Set aside.
3. When grits are cooked, remove from heat. Stir in 6 drops of Tabasco sauce, the cheese and butter.
4. Place two heavy skillets on the stove. Add the diced bacon to one skillet; pour the oil in the other. Cook the bacon, stirring, until it starts to brown. Add the shrimp and cook, tossing and stirring so that they cook evenly, about 3 minutes. Add scallions and cook briefly.
5. As the shrimp cook, put the mushrooms in the hot oil in the other skillet and cook, tossing and stirring, until the mushrooms give up their liquid. Add the garlic and cook briefly, stirring. Add the lemon juice and stir.
6. Combine the shrimp and mushroom mixtures in one skillet and sprinkle with parsley and the remaining Tabasco. Stir to blend.
7. Spoon equal portions of the cheese grits onto six hot plates. Spoon equal portions of the shrimp and mushroom mixture over each serving. Serve immediately

1 hour