Heavenly Shrimp & Parmesan Grits - cooking recipe

Ingredients

For the Parmesan Grits
2 cups chicken broth
2 cups milk
1 cup quick-cooking grits
1 1/2 cups parmesan cheese
1 teaspoon Tabasco sauce
For the Shrimp
3 tablespoons olive oil
1 lb shrimp, peeled and deveined (I use the 26-30 count)
salt and pepper
2 teaspoons minced garlic
2 cups sliced fresh mushrooms
4 tablespoons white wine
2 tablespoons lemon juice
1 cup sliced scallion

Preparation

Parmesan Grits:
Bring milk and broth to a boil.
(WATCH THIS VERY CAREFULLY BECAUSE THE MILK WILL OVERFLOW IF IT GETS TOO HOT).
Add grits and cook according to package directions.
Remove from heat and stir in the cheese and the Tabasco.
(If you prefer firmer grits: Add to the above 1 cup milk, and 2 large beaten eggs; then bake for at 350 for 30 minutes).
Shrimp:
Heat large skillet until very hot, add olive oil.
When oil is thoroughly heated, toss in shrimp to cover bottom of pan.
Before stirring, season with salt and pepper (this will season shrimp in particular, but the rest of the dish as well).
Stir until shrimp begin to turn pink all over (let pan return original hot temperature).
Stir in minced garlic and mushrooms.
Add lemon juice and wine, stir for 30 seconds or until everything is well coated.
Toss in sliced scallions and stir for about 20 seconds.
Serve over grits!