Crook's Corner Shrimp & Grits

Crook's Corner in Chapel Hill does a mean rendition of some Southern classics. This recipe, published in Duke Magazine, claims to be the authentic recipe of the late Bill Neal. I can't vouch for that, but it sure does taste like the wonderful stuff served at his restaurant.

Cheese grits
These take 4 cups of liquid rather than the 3 called for on the package because the cheese thickens up the grits considerably.
Bring to a boil

1. 4 c milk (or water, in a pinch)

Stir in

1. 1 c stone-ground or quick grits (not instant)

Cook until thickened, stirring constantly. Stir in

1. 1 c grated Cheddar
2. 1/4 c grated Parmesean
3. 4 T butter
4. 1/2 t salt
5. 1/8 t pepper
6. pinch cayenne pepper
7. 1/4 t Tabasco (or more to taste)

Shrimp and Grits
In a skillet, saute until browned but not crisp

1. 6 slices bacon, diced

Remove to paper towels to drain, leaving grease in pan. Add to pan

1. peanut oil (as necessary to cover the pan bottom with fat)
   
2. 1 lb. fresh shrimp, peeled, deveined (optional), rinsed, and patted dry
   

Turn shrimp when colored on one side and add

1. 2 c sliced white button mushrooms

Saute about 4 minutes, stirring. Add

1. 1 c minced scallions (white and green parts)
2. 1 large clove garlic, minced

Cook another minute, then add

1. 4 t lemon juice
2. Tabasco sauce
3. salt and pepper
4. 2 T chopped fresh parsley

Divide grits (above) among 4 plates, top with shrimp mixture and reserved bacon. Serve immediately!