Shrimp and Grits

CHEESE GRITS

1 qt. Milk	½ t. white pepper
½ c. butter	1/3 c. butter
1.c grits	4 oz. Gruyere cheese, grated
1 t. salt	½ c. grated Parmesan cheese

Bring milk to boil and add ½ cup butter and grits. Cook stirring constantly about 5 minutes. Remove from heat and add saltand pepper. Beat mixture well with eggbeater. Add 1/3 cup butter, stir in Gruyere cheese and pour into greased casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for an hour. May be made the day before and cooked when ready to serve. Serves 6.

SHRIMP by “presume”

2 lbs. Uncooked shrimps (or more)	yellow peppers, chopped
enough mushrooms, sliced	bunches of green onions, chopped
butter/olive oil	Rotel tomatoes (spicy) (one or two small cans)
salt and pepper	dash of some kind of hot sauce
red peppers, chopped	green peppers (if you want)

Sauté all the vegetables in the olive oil/butter. Add the Rotel tomatoes with the juice (needs enough liquid so it is like a sauce on top of grits) Add the s and p and the dash of hot sauce. (I like it spicy!) Sauté the peeled uncooked shrimp at the last minute in separate skillet and then add to mixture. Sprinkle with chopped parsley. Serve in a separate dish from thegrits and ladle on top of each serving. It is great!

Serve the grits and shrimp with ham biscuits and mixed organic green or baby spinach salad.