Carolina Shrimp and Grits
(makes 5-6 servings)

Cook the Carolina Grits® before you start to cook the shrimp.
1 1/2 cups of grits in 6 cups of water with 1 tsp of salt.
Bring to a Boil.
Reduce to a Low simmer, stir and cover.
Cook for 30-35 minutes stirring often.  
For creamier grits, you may use a combination of milk and water – stir often.
No Butter until done.
Keep warm.
(You can add a small amount of water, stock or milk to thin the grits if needed)

4 slices of bacon, quartered
1 bunch scallions cut up
2 tsp minced garlic
Small carton sliced mushrooms
1 to 1 ½ pounds peeled shrimp
2 tsp Tabasco sauce
Juice of one lemon

Cook Bacon – drain most grease
Add mushrooms, scallions, garlic, lemon juice, Tabasco sauce then add shrimp.
Cook until shrimp is pink and done – serve over grits – garnish
with parsley and cheese.
If shrimp mixture is too thick – thin with stock or water.