Shrimp and Grits

Shrimp and Grits

Grits:

2 tablespoons butter, divided

1 1/3 cups milk

1 1/3 cups water
3/4 teaspoon salt
1/2 garlic clove, minced
1 dash or two hot sauce
1/2 cup stone-ground white grits
3 1/2 ounces sharp white cheddar cheese, grated

Place 1 tablespoon butter, the milk, water, salt, garlic and hot sauce in a medium saucepan. Bring to a boil over medium-high heat. Gradually whisk in the grits and bring back to a boil. Reduce heat to medium-low and cook, stirring occasionally for about an hour or until thickened. Stir in cheese and remaining tablespoon butter. Serve immediately.

Shrimp:
3/4 pound large shrimp (3/4 to 1)
3 slices bacon, chopped
4 ounces button mushrooms, wiped clean and sliced
1 clove garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced green onions (2 to 3)
1 teaspoon hot sauce

Peel and devein shrimp.
Cook bacon in a medium skillet over medium-high heat until crisp. Remove bacon and drain on paper towels.
Saute' mushrooms in bacon drippings about 4 minutes. Add shrimp, and saute' 3 to 4 minutes or until shrimp turn pink. Add garlic and saute' 1 minute (don't let garlic brown). Add lemon juice, green onions and hot sauce. Mix well and spoon over hot cheddar cheese grits. Sprinkle with bacon and serve immediately.