SHRIMP AND GRITS

SHRIMP AND GRITS
Serves 4
Grits:
1 1/2 cups water
1 1/2 cups milk
3 cloves garlic, chopped
3/4 cup grits (preferably stone ground, not instant)
1/4 cup freshly grated Pamesan cheese
3/4 cup shredded cheddar cheese
salt and pepper
1/8 tsp cayenne pepper

Bring water, milk, and garlic to a boil. Stir in grits and cook according to package directions. Add remaining ingredients and keep warm in a double boiler. Thin with a little milk if they are too thick.

Shrimp

4 ounces pnacetta, diced or bacon
2 tablespoons butter

2 pounds shrimp, cooked peeled and deveined
8 ounces baby portabellos, sliced
5 green onions, thinly sliced
3 garlic cloves, pressed
zest of one lemon
juice of half a lemon
fresh parsley for garnish

In a large skillet, fry bacon. Remove bacon with a slotted spoon. Add butter to bacon drippings. Stir in the remaining ingredients. and heat through. Add shrimp and stir well.

To Serve:
Divide grits on 4 plates and top with shrimp.
Sprinkle with parsley and serve.

This is a great recipe for a casual dinner. You can everything prepped before your guests come.
If you're in a hurry use instant grits instead of stone ground.