Porter Beer Bar Shrimp & Grits

• 2 cups water
• 2 cups heavy cream
• 1 cup quick-cooking grits
• 1 cup grated white cheddar cheese
• 1/4 lb butter
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 ounces cremini mushrooms, sliced
• 8 ounces portabella mushrooms, sliced
• 1 onion, sliced
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons chopped parsley
• 24 shrimp (peeled and deveined)
• white truffle oil

1. To make the grits, bring water and cream to a boil. Quickly whisk in grits and cook for 5 minutes stirring. Whisk in cheddar and cook another 5 minutes. Finish with butter, salt and pepper.
2. To make the topping, heat butter in a saute pan. Add onion and saute for 2 minutes. Add mushrooms and saute until they release their juices. Add shrimp and saute until pink. Mix in parsley, salt and pepper.
3. To plate, dish some grits in a bowl or plate or whatever you like, add some shrimp/shroom mixture on top and add a couple drops of truffle oil if you like.

water, heavy cream, grits, grated white cheddar cheese, butter, salt, ground black pepper, cremini mushrooms, portabella mushrooms, onion, butter, salt, pepper, parsley, shrimp, truffle oil

Taken from www.food.com/recipe/porter-beer-bar-shrimp-grits-407272 (may not work)