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Crooks Corner Shrimp and Cheese Grits
(From the restaurant of the same name in Chapel Hill)

Serves 4

6 cups (or more) water
1/2 teaspoon salt
2 cups quick-cooking grits
1 cup grated sharp cheddar cheese (about 4 ounces)
Pinch of ground nutmeg
Hot pepper sauce (such as Tabasco) - a lot

12 bacon slices, coarsely chopped
2 pounds large uncooked shrimp, peeled, deveined
1/2 pound mushrooms, sliced
2 cups sliced green onions
2 large garlic cloves, minced
2 1/2 tablespoons fresh lemon juice

1/4 cup chopped fresh parsley

Bring 6 cups water and salt to boil in 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 aside.
Cook bacon in heavy large skillet over medium 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. Transfer shrimp to plate, using slotted
spoon. Add mushrooms to same skillet and saute until tender, about 4
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 simmer, adding water by tablespoons if too thick. Spoon
grits onto plates. Spoon shrimp mixture over. Sprinkle with parsley and
serve.

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