SHRIMP AND TABASCO HOT SAUCE CHEESE GRITS

(City Grocery, Oxford, Mississippi)

GRITS:

1 cup Quaker Oats Quick Grits

4 tablespoons unsalted butter

3/4 cup extra-sharp white Cheddar cheese

1/2 cup grated Parmesan cheese

1 teaspoon cayenne pepper

1 1/2 tablespoons paprika

1 tablespoon Tabasco hot sauce

Salt and pepper to taste

Cook grits according to package instructions. As grits are finished, whisk in butter, cheddar, Parmesan, cayenne, paprika and Tabasco. After all ingredients are incorporated, season with salt and pepper.

SHRIMP:

2 cup smoked bacon, chopped

3 tablespoons olive oil

1 1/2 pounds shrimp (26 to 30 count) raw but shelled and deveined

Salt and freshly ground black pepper

3 teaspoons minced garlic

3 cups sliced white mushrooms

3 tablespoons white wine

2 teaspoons lemon juice

2 cups sliced scallions

Cook bacon until it begins to brown, remove from heat, strains and reserve bacon crease and bacon bits. Heat large skillet until very hot, Add olive oil and 2 tablespoons of the bacon fat. As oils begin to smoke, toss in shrimp to cover bottom of skillet. Before stirring, season with salt and pepper (this will season shrimp in particular but the rest of the dish as well). Stir until shrimp begin to turn pink all over. Allow pan to return to original hot temperature. Stir in minced garlic and bacon bits taking care not to burn the garlic. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, stir for 30 seconds or until everything is well coated and incorporated. Assuming that this is ready to be served, toss in sliced scallions and stir for about 20 seconds taking care that the scallions do not brown and lose their crunch. Serve over the aforementioned cheese grits. Serves 3 or 4 depending on how hungry everyone is.

AWENDAW

1 1/2 cup cooked grits

1 heaping tablespoon butter or more if you like

3 eggs

1 1/2 cup milk

3/4 cup corn meal

Salt to taste

While the cooked grits are still hot, add butter and eggs beaten lightly. Gradually add milk and when well mixed, add corn meal and salt. Batter should be like thick custard. Pour into deep, greased pan and bake in a 375 degree oven until brown and bubbly. Serves 6 to 8.

GREEN GRITS

33 packages instant grits

33 drops emerald green food coloring

33 jiggers of Irish Whiskey

Combine all ingredients and carefully set afire. Asbestos clothing is recommended and a handy hangover remedy kept on hand.