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For the Grits

1 1/2 cups water
1 1/2 cups 2 percent milk
3/4 cup grits
3/4 cup shredded sharp Cheddar cheese
3 tablespoons grated Parmigiano Reggiano cheese
1/4 teaspoon salt
Ground black pepper
Dash of Tabasco sauce

To prepare grits, bring water and milk to a boil over high heat. Add grits; cook according to the box.  Remove from heat and stir in remaining ingredients.. If grits become too thick, add a little milk (1/4 cup).  Keep warm in a double boiler.

For The Shrimp:

6 bacon slices, chopped
1 pound shrimp, peeled and deveined
2 cups thickly sliced button mushrooms
1/2 cup beer
1 cup chopped green onions
1 clove garlic, minced
1 tablespoon lemon juice
Dash of Tabasco sauce
Ground black pepper
2 tablespoons chopped parsley

To prepare shrimp, Cook bacon in a frying pan until almost crisp. Save the drippings and cook shrimp and mushrooms until shrimp is light pink, about 3-4 minutes at medium heat.

Add beer, green onions and garlic. Cook 2 minutes. Then add the lemon juice, Tabasco, pepper and parsley.

Makes 4 servings.  Divide into bowls and spoon shrimp and sauce on top; sprinkle with crumbled bacon.

Note:  This recipe was made by my friend Julie Valk and the recipe was from a newspaper clipping in her recipe box, so the original source is not known.  She used flash frozen shrimp from Publix ( she lives in Florida).


Saffie Leedy Farris, Publisher
BubbleLife Media

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