Mariam and Buck are onto what was coming at all of them----it was flying Oskar! When he visits the farm, he rules. All six pounds of him. He really is a big guy who brings a lot of energy and fun for us all. If you double click on his photo, you can see how hugh he is. David observed that Mariam didn't even flinch---neither did Buck.
The recipe I am providing is awesome, and needs to be eaten while hot. It is outstanding.
SHRIMP AND GRITS
4 cups water
1 cup grits
1/2 tsp. Salt
2 tablespoons butter (I omit)
1 cup grated sharp cheddar cheese (4 oz)
1/2 cup freshly grated Parmesan Cheese (2oz)
Freshly ground white pepper, cayenne pepper, and nutmeg (I only use a pinch of cayenne)
6 slices bacon, cut into small pieces
Peanut oil for frying (Canola works for me)
1 pound shrimp, peeled, deveined if desired, rinsed and patted dry
2 cups wiped clean and sliced mushrooms
1 cup sliced scallions
1 lg clove garlic, crushed
4 tsp. Fresh lemon juice
Hot red pepper sauce to taste
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley
grits: bring water to a boil in a heavy saucepan. Slowly stir in grits, reduce heat, cook stirring frequently for about 20 min., or until they are thick and tender. Stir in the salt, butter and cheeses. Add a pinch each of white pepper, cayenne, and nutmeg, or to taste
shrimp: in a large skillet cook the bacon until browned at the edges. Remove and drain on paper towels, and set aside.
Add enough peanut oil to the bacon fat to make a thin layer of fat. Heat over medium-high heat until the fat is quite hot. Add the shrimp and stir, then add the mushrooms and stir well. Cook til the shrimp starts to color, then add the scallions, bacon and garlic. Season with the lemon juice, hot pepper sauce, salt and pepper to taste. Sprinkle with the parsley.
Divide the grits among four warm plates. Spoon the shrimp over the grits and serve immediately.
Note: use fresh stone ground grits if available
Source: Bill Neal’s Southern Cooking