Dinner: Saucy Shrimp and Grits

Smoky bacon, onion, and garlic jazz up a quick tomato sauce; the shrimp cook in the sauce, making a tempting Southern-style dish when ladled over creamy grits.

Ingredients

Coarse salt and ground pepper
1 c. coarse grits (not quick-cooking)
2 tbsp. butter
2 slice bacon
1 medium onion
2 clove garlic
1 can diced tomatoes in juice
1 lb. large (31 to 35) peeled and deveined frozen shrimp
1/4 tsp. Hot sauce

Instructions

In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
After grits have cooked for 15 minutes, cook bacon in a large skillet over medium until browned, 4 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes.
To skillet, add tomatoes (with their juice) and 1/4 cup water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon.

Add a review for Saucy Shrimp and Grits