Copycat Bullfish Shrimp and Cheese grits

By Ellan

Ingredients

• 6 cups water
• 1/2 teas. salt
• 2 cups quick-cooking grits
• 1 cup grated sharp cheddar cheese
• Pinch of ground nutmeg
• Tabasco sauce, to taste
• 12 bacon slices, coarsely chopped
• 2 lbs. uncooked shrimp, peeled, deveined
• 1/2 lb. mushroom, sliced
• 2 cups sliced green onions
• 2 large garlic cloves, minced
• 2 1/2 tab. fresh lemon juice
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Bring 6 cups water and salt to boil in a heavy large saucepan.

Whisk in grits, Reduce heat, cover and simmer until mixture is thick and grits are tender, stirring Occasionally, about 10 minutes.

Whisk in 1 cup cheese and nutmeg. Season to taste with hot pepper sauce. Cover and set side.

Cook Bacon in large skillet over med. heat until brown but not crisp. Transfer bacon to small bowl, using slotted spoon. Pour off half of drippings from skillet.

Add shrimp to same skillet and cook until just pink, about 2 minutes per side.

Add mushrooms to same skillet and saute until tender, about minutes.

Add green onions and garlic and saute 3 minutes.

Return shrimp and bacon to skillet. Mix in Lemon juice. Season with salt, pepper and hot pepper sauce.

Bring grits to a simmer. Add water by tab. if grits are too thick.

Spoon grits onto plates. Spoon shrimp mixture over. Sprinkle with parsley.