Saucy Shrimp & Grits
Ingredients
- Coarse salt and ground pepper
- 1 cup coarse grits not quick-cooking
- 2 tablespoons butter
- 2 slices bacon cut crosswise into 1/2 inch pieces
- 1 medium onion halved and thinly sliced
- 2 garlic cloves thinly sliced
- 1 can 14.5 ounces diced tomatoes in juice
- 1 pound large 31 to 35 peeled and deveined frozen shrimp, thawed
- ¼ teaspoon hot sauce
Instructions
- In a medium saucepan, bring 4 ½ cups water to 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.
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