Shrimp & Grits

Shrimp
2 lb. shrimp, cleaned & deveined;
1 lb. button mushrooms, sliced;
1 cup tabasco sauce;
enough vegi oil for frying the shrimp;
1/2 cup butter, melted;
1/4 cup scallions, sliced;
2 cups self-rising flour - seasoned with salt & pepper, garlic powder and paprika to taste.

In cast-iron skillet, heat oil on med.-high heat. In a seperate bowl, quickly dip shrimp in tabasco (no longer than 20 sec.). Dredge shrimp in seasoned flour. Quickly fry in the oil. Do not overcrowd the pan and cook about 1 minute per side.
In seperate pan, saute' mushrooms in butter.
Serve over cheesy grits.

Cheesy Grits:
1 qt. water
1 qt. heavy whipping cream
1 3/4 cup grits
1/3 tsp. garlic powder
1 1/2 tsp. salt
1/2 lb. each cheddar & monterey jack cheeses, shredded.

In a large pot, combine water & cream, bring to a rapid boil (careful not to scorch the bottom). Add the rest of the ingredients except the cheeses, to the boiling liquid. Reduce heat and slowly simmer until grits are thoroughly cooked and tender about 20 min.). Again, watch for scorching! When grits are done, blend in cheeses until they melt. Garnish with sliced scallions. Serve with a mixed green salad and crusty sourdough bread. You can also garnish this dish with strips of ham.
Hope y'all enjoy!