Porter Beer Bar Shrimp & Grits - cooking recipe

Ingredients

2 cups water
2 cups heavy cream
1 cup quick-cooking grits
1 cup grated white cheddar cheese
1/4 lb butter
1 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces cremini mushrooms, sliced
8 ounces portabella mushrooms, sliced
1 onion, sliced
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped parsley
24 shrimp (peeled and deveined)
white truffle oil

Preparation

To make the grits, bring water and cream to a boil. Quickly whisk in grits and cook for 5 minutes stirring. Whisk in cheddar and cook another 5 minutes. Finish with butter, salt and pepper.
To make the topping, heat butter in a saute pan. Add onion and saute for 2 minutes. Add mushrooms and saute until they release their juices. Add shrimp and saute until pink. Mix in parsley, salt and pepper.
To plate, dish some grits in a bowl or plate or whatever you like, add some shrimp/shroom mixture on top and add a couple drops of truffle oil if you like.