Ya gotta try Kathleen's shrimp and cheese grits

Completely bored with cooking? Tired of looking through old magazines for something that sounds interesting? A new unofficial club has formed - the Bored with Cooking Club. Share your recipe SOS and help out the other cooks in town who want some proven fast and easy meal ideas. Holley reader Kathleen submitted the following recipe, and promises we do not want to know the caloric content, but it's worth the count! She swears that "Cajun or Southern who really cares...this is really good and easy to make.."

Spicy Sauteed Shrimp and
Cheese Grits
2 tablespoons vegetable oil
6 slices of bacon, about 4
ounces, diced
1/2 cup all purpose flour
1 pound medium-size fresh
shrimp, peeled
1/2 cup sliced fresh mushrooms

2 garlic cloves, crushed
3 medium size scallions, cut
into 1/2" diagonal slices,
about 2/3 cup
1 tablespoon freshly
squeezed lemon juice
1/2 teaspoon hot red pepper
sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
Cheese Grits (recipe below)

For the shrimp: In large skillet over low heat, heat oil; add bacon; cook 4-5 min, stirring occasionally until bacon begins to crisp. Meanwhile, place flour in 1-gallon plastic bag. Add shrimp, a few at a time; shake well to coat. Increase heat under skillet to medium; add shrimp; cook 2 minutes, stirring frequently. Add mushrooms and garlic; cook 2-3 minutes, stirring occasionally, until shrimp are just pink and tender. Stir in scallions, lemon juice, hot red pepper sauce, salt and pepper; cook 1 minute longer, stirring until scallions are heated through and flavors are blended. Serve accompanied by

Cheese Grits.

For the Cheese Grits: Cook 1

cup quick (not instant) grits according to package directions, using 4 cups of water. Remove from heat; stir in 3/4 cup grated Cheddar cheese, 1/4 cup freshly grated Parmasean cheese, 1/4 cup butter, 1/2 teaspoon salt, 1/2 teaspoon hot red pepper sauce, 1/8 teaspoon freshly ground white pepper and pinch of ground red cayenne pepper to blend well. Sprinkle with an additional 1/4 cup grated Cheddar to serve.

Makes 4 servings.

Kathleen likes to skip the vegetable

oil, since the bacon gives more then enough liquid and bacon fat tastes better then vegetable oil. Or you can cut cheese almost in half when making the grits. and a lighter version with bacon bits and reduced-fat cheese was still very, very tasty.

Life can be fast-paced, but it's great to slow down for some food and fellowship - without the fuss! Share your recipes with all of us by sending your favorite standby to vici@gulfbreezenews. com. Family favorites are great to share, or a quickie that prepares without a lot of fuss, but is deceptively delightful to the palate...