Eat This: Shrimp and Grits

Shrimp & Grits is a classic southern pairing that is easier to make than you think. Eat this dish anytime- breakfast, lunch or dinner! Try this version featuring mouth-watering Bacon Cheddar.

Serves 4-6

3 cups Water
½ tsp. Salt
1 c Corn Grits-Polenta
1 ½ c Bacon Cheddar
5 Bacon, sliced
2 cups Baby Bella Mushrooms, sliced
1 cup Onion, chopped
¾ cup Green Bell Pepper, chopped
2 ¼ cups Plum or Cherry Tomatoes, halved
1 lb Gulf Shrimp, peeled & deveined
1 tbl spoon HOT Pepper Sauce

1. Bring water and salt to a boil. Add Corn Grits, whisk in and reduce heat. Cook slowly for about 5 minutes, stirring occasionally.
2. Add cheddar, salt and pepper to taste. Remove from heat, cover and let stand for a couple minutes.
3. Sauté the bacon until crisp, transfer to a towel, cool and chop.
4. In the same pan use the bacon drippings to sauté mushrooms, onions, bell pepper, tomatoes over medium-high heat. Season with salt and pepper to taste.
5. Add shrimp and hot sauce, sauté 4 minutes.
6. Spoon grits onto plates, top with shrimp mixture and garnish with chopped bacon.

Other great grits:

Ouisie's Table
3939 San Felipe Drive, 77027

The Breakfast Klub
3711 Travis, 77002

Backstreet Cafe
1103 S Shepherd Dr, 77019

Photo courtesy of flickr user Hotspringer