Biloxi-Style Shrimp and Grits

Maybe it was just Biloxi, but the Shrimp and Grits I had growing up were not the soupy kind served in most restaurants today. Since it seems that restaurants lately only want to serve the soupy kind, I had to figure out the recipe for the kind I grew up on. So here goes...

For the shrimp, you will need 1 lb. of shrimp and half a stick of butter. Let the butter melt and then add the shrimp. Sprinkle liberally with lemon pepper, salt, and pepper.

For the grits: Bring 6 cups of water and a stick of butter to boil on high heat. Add 1 1/2 cups of quick grits (and follow package directions). After the grits are prepared, add a small block of Velveeta cheese (cut in small pieces) and add salt, pepper and hot sauce to taste. (Remember that grits don't have much taste on their own so it generally takes a lot of seasoning.) Beat three eggs. Add some of the hot grits to the eggs and stir in, then add the egg mixture to the grits. Pour into a 13x9 pan and bake for 1 hour at 300 degrees.

To serve, put grits in a bowl and spoon shrimp mixture on top (being sure to give each serving some of the butter sauce too).