Shrimp and Grits

For the grits...

1/2 cup yellow grits
1/2 cup white grits
2 cups whipping cream or 1/2 and 1/2

1 cup grated white cheddar cheese
1/2 cup shredded parmesan

Bring 2 cups of water to a boil with 2 chicken bouilion cubes. Remove from heat and add yellow grits and white grits. Add whipping cream (or 1/2 and 1/2).

Return to medium low heat and stir frequently for at least 1 hour. Keep adding whipping cream as needed.

Add 1/2 teaspoon salt, 2 tablespoons butter, and a pinch each of white pepper, cayenne pepper, and nutmeg. Before serving add 1 cup grated white cheddar cheese and 1/2 cup shredded parmesan.

For the shrimp...

6 slices bacon
1 large clove garlic
1 cup sliced scallions
2 cups sliced mushrooms

2 tablespoons lemon juice
1 pound peeled shrimp
tabasco sauce, generous amount
salt and pepper to taste

Fry bacon and set aside. In the drippings over medium heat saute onions, mushrooms and garlic. When tender, add shrimp and seasonings and cook until shrimp are pink. Serve over grits.

Serve with Melon Balls and Tootsie's Ham Biscuits.

This recipe serves 4. Double to serve 8.