SHRIMP and GRITS

Words Fail Me.
This is one of the great Southern dishes.  It has small, quite simple steps that are done in advance.  All that remains is to put them together.  This may look complicated but believe me any child over the age of 10 could cook this in a shack on an island in South Carolina where it originated.
Serves four lightly in a skillet until edges of the bacon are brown, but the bacon is not crisp. Remove from heat, drain on paper towels, then crumble., stirring, for about 4 minutes.

Cheese grits (recipe below)
1 pound fresh shrimp
6 slices bacon
Peanut oil
2 cups sliced white button mushrooms
1 cup minced scallions
1 large clove garlic, peeled and minced
4 teaspoons lemon juice
Tabasco sauce
Salt and pepper
2 tablespoons chopped fresh parsley
Prepare grits and hold in a warm place or in a double boiler
Peel shrimp, rinse, and pat dry
Dice bacon and saut
Add enough peanut oil top the pan to make a layer of fat about 1/8 inch thick. When oil is quite hot, add shrimp in an even layer. Turn shrimp as they color; add mushrooms, and saut
Add scallions and garlic. Heat and stir for about a minute more. Season with lemon juice, a dash or two of Tabasco, salt and pepper to taste, and parsley.
Divide the grits among four plates. Spoon the shrimp on top, sprinkle with crumbled bacon, and serve immediately.
　
Cheese Grits, for Shrimp & Grits
1 cup stone-ground or quick grits
(not instant)
4 cups milk
1 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
4 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch of cayenne pepper
1/4 teaspoon Tabasco sauce
Cook grits according to package instructions for 1 cup of dry grits. Turn off heat and add remaining ingredients to sauce pan. Stir until just mixed and serve.