Saucy Shrimp and Grits

Another great meal from Martha’s Food Light.  It serves 4, but Jim decided that he was 3 people last night.  For grits, I always use Anson Mills.  You can order them on line and it is worth it.  I never liked grits until I tasted these. 

Ingredients:

4 ¾ C water

1 C coarse grits (not quick-cooking)

Kosher salt and ground pepper

2 T unsalted butter

2 slices bacon, cut crosswise into ½” pieces

1 medium onion halved and thinly sliced.  I used red. 

2 garlic cloves, thinly sliced

1 can (14.5 oz) diced tomatoes in juice

1 # large shrimp, peeled and deveined

¼ t hot sauce

Directions:

1.      In a medium saucepan, bring 4 ½ C water to a boil.  Whisk in grits; season with salt and pepper.  Reduce heat to medium-low.  Cover and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.  (If using Anson Mills follow their directions.  They take a little longer. 

2.      After grits have cooked 15 minutes, cook bacon in a medium skillet over medium heat until browned, 4-6 minutes.  Using a slotted spoon, transfer to a paper-town-lined plate.   Add onion and garlic to rendered fat in skillet; season with salt and pepper.  Cook stirring occasionally, until onion is tender and browned, 8-10 minutes. 

3.      Add tomatoes, their juice and the remaining ¼ C water to skillet; bring to a boil.  Add shrimp; cook, stirring until opaque throughout, 2-4 minutes.  Stir in hot sauce.

4.      Serve immediately over grits.  Sprinkle with bacon.

Jim served a Sauvignon Blanc from Marlborough, NZ, Nobilo Icon.  It tasted great with the

shrimp, but I had a glass later and didn't like it on it's own.