Shrimp and Grits

This recipe doesn't come from the Box, but people really like it.  Chip Demarest came to dinner last weekend just for Shrimp and Grits plus to celebrate his birthday.  The idea comes from Crook's Corner Restaurant in Chapel Hill, NC.  This is the website address:  http://www.crookscorner.com/.

For the grits use the long cooking type and they cook for 3/4 hour.

4 cups boiling water
1 cup grits stirred slowing into the boiling water

Let simmer at the lowest heat stirring occasionally for 3/4 hour.

Then stir in one cube of butter, 3/4 cup of grated cheddar cheese, and Tabasco Sauce to your taste.

Meanwhile, the Shrimp (the trick start -- the process about 15 minutes before grits finish cooking):

Fry 8 pieces of bacon cut into small pieces
Add two cups of sliced mushrooms and continue frying until brown
If needed add oil
Stir in 1 pound raw shrimp, one cup sliced green onions including tops, and 1 cup chopped parsley.
Cook until shrimp turn pink.  Sprinkle with the juice of a lemon and Tabasco Sauce to taste.

Serve immediately by spooning a quarter of the grits on each plate and then covering grits with a quarter of the shrimp mixture.

Enjoy!!