Shrimp and Grits

SHRIMP AND GRITS
2 pounds shrimp, peeled and deveined
2 ½ teaspoons Creole seasoning
½ teaspoon Old Bay seasoning
2 tablespoons olive oil
3 tablespoons butter, room temperature
10-12 strips hickory smoked bacon
1 ½ cups baby portabellas
1 medium onion, choppped
2 tablespoons garlic, minced
Juice of 1 lemon
1/2 bunch scallions, chopped
1 Abita Turbodog BBQ Sauce

1. In a large bowl, combine the shrimp with the Creole seasoning and salt and toss to blend. Set aside.
2. Fry bacon until well done, remove from pan and crumble once cooled.
3. Sautee mushrooms and onions in remaining bacon drippings until soft. Remove from pan.
4. Add olive oil and to the pan and heat until very hot.
5. Add 1 tablespoon of butter and swirl quickly to melt.
6. Add shrimp in 1 layer in the pan, and cook until pink on one side, about 1 minute.
7. Turn the shrimp over and add the crumbled bacon, mushrooms, onions, garlic, lemon juice, scallions, and Abita Turbodog BBQ Sauce.
8. Continue to cook, stirring occasionally, until the shrimp are well coated with the sauce and just cooked through, about 3 minutes.
9. Add the remaining butter and stir until melted into the sauce.
10. Serve over Cheddar Grits (recipe below).


CHEDDAR GRITS
6 cups water
Salt
1 ½ cups quick cooking grits (not instant!)
¾ cup heavy cream
2 tablespoons butter
1 cup grated cheddar
Ground black pepper

1. Combine water, grits, and a generous amount of salt in a microwave-safe bowl and stir to combine.
2. Microwave 5-7 minutes stirring occasionally.
3. Add cheddar, heavy cream and butter, season with black pepper, reseason with salt if needed, and stir until cheese is melted.