Bullfish Shrimp & Cheese Grits
6 Cups Water
½ Tsp Salt
2 Cups Quick-cooking Grits
1 Cup Grated Sharp Cheddar Cheese
Pinch Of Ground Nutmeg
Tabasco Sauce, To Taste
12 Bacon Slices, Coarsely Chopped
2 Lbs Large Uncooked Shrimp, Peeled & Deveined
½ Lbs Mushrooms, Sliced
2 Cups Sliced Green Onions
2 Large Garlic Cloves, Minced
2½ Tbsp Fresh Lemon Juice
¼ Cup Chopped Fresh Parsley
Bring 6 Cups Water & Salt To Boil In A Heavy Large Saucepan. Whisk In Grits. Reduce Heat, Cover & Simmer Until Mixture Is Thick & Grits Are Tender, Stirring Occasionally, About 10 Minutes.
Whisk In 1 Cup Cheese & Nutmeg. Season To Taste With Hot Pepper Sauce. Cover & Set Aside.
Cook Bacon In 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 & Cook Until Just Pink, About 2 Minutes Per Side. Transfer Shrimp To Plate, Using Slotted Spoon.
Add Mushrooms To Same Skillet & Sauté Until Tender, About 4 Minutes.
Add Green Onions & Garlic & Sauté 3 Minutes.
Return Shrimp & Bacon To Skillet. Mix In Lemon Juice. Season With Salt, Pepper & Hot Pepper Sauce (i Use A Lot Of Tabasco!).
Bring Grits To A Simmer. Add Water By Tablespoons If Grits Are Too Thick.
Spoon Grits Onto Plates. Spoon Shrimp Mixture Over. Sprinkle With Parsley & Serve.
Serves 4.