For the cheese grits:
4½ cups boiling water
1 cup stone-ground grits
1 tsp. salt
3/4 cup freshly grated white Vermont sharp cheddar cheese
1/4 cup freshly grated Parmesan cheese
3 Tbs. butter
Freshly ground black pepper
Tabasco
For the shrimp:
3 slices bacon, chopped
2 Tbs. peanut oil
1 lb. shrimp, headed, peeled, and deveined
Flour
1¼ cups sliced mushrooms
1 large garlic clove
2 tsp. fresh lemon juice
Tabasco
1/2 cup thinly sliced scallions
Whisk the grits and salt into the boiling water, reduce to simmer, and cook for 35 to 40 minutes, stirring frequently. When the grits are tender, turn off the heat and stir in the cheeses and butter until melted. Season to taste with pepper and Tabasco and keep warm.
For the shrimp:
Cook the bacon in a large skillet until crisp. Set aside and pour off all but one tablespoon of fat. Add the peanut oil to the skillet and heat. Gently toss the shrimp with flour until they are lightly coated. Shake the shrimp to remove excess flour. Over medium heat, sauté the shrimp for one or two minutes until half-cooked. Add the mushrooms and toss. When they begin to cook, add the reserved bacon. Press the garlic clove and stir it in. Very quickly add the lemon juice. Do not let the garlic brown. Season to taste with salt and Tabasco and add the scallions. (The total cooking time is about four minutes, depending on the size of shrimp.) Pour the shrimp and sauce over the grits and serve immediately.
From a West African-derived soup to a colonial dessert, cook up your own Very Charleston feast
