Shrimp and Grits

I recently had shrimp and grits for the first time last Spring at McCormick and Schmick's. I couldn't believe how good the dish was! Since then, I'm always interested in finding a tried and true recipe for it. Here is one I found from the Lynchburg, VA restaurant, Meriwethers. (a bit of trivia: this is the place Roy and I had our first date!). The recipe was in a Lynchburg local magazine. Meriwether's is a delicious restaurant and I've never had anything bad there. Roy is not a fan of grits but he enjoyed it and said I could make it again anytime! The cheese, bacon and tomato give it a wonderful flavor. So, without further ado, here it is:

2 1/2 C whole milk

2 1/2 C vegetable stock

1 C uncooked grits

1/4 stick butter

1/2 tsp. salt

1 C grated cheddar cheese

1/2 C grated parmesan cheese

1 tomato, diced

2 slices cooked bacon, diced (Applewood Smoked)

1 portobello mushroom, chopped and sauteed seperately

24 jumbo shrimp, peeled and deveined

To prepare grits, bring stock and milk to a boil; slowly stir in grits. Reduce heat and continue cooking, stirring frequently, for about 20 minutes or until the grits are thick and tender. Stir in salt, butter, cheeses, diced tomatoes, chopped bacon and mushrooms. Add more milk if necessary to maintain creamy quality.

Season shrimp with salt and pepper and a squeeze of fresh lemon juice. Grill shrimp on both sides for 2-3 minutes.

Serve in individual bowls or family style. Squeeze fresh lemon juice on top. Serves 6.